Pan-roasted Halibut with Asparagus, Fava Beans, &Thyme Broth

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Pan roasted halibut is golden and tender. Fava beans and asparagus pair nicely with the fish, this dish is full of flavor.


Sea salt and freshly ground black pepper
1/2 cup shelled fava beans
3/4 lb. pencil asparagus, tips cut into 1-in. pieces, stems cut into bite-size pieces
3 tbsp. olive oil
1 1/2 lb. skinless, boneless halibut fillet (3/4-in.thick), cut into 4 pieces
3 tbsp. thinly sliced shallots
1/4 cup dry white wine
1/2 cup vegetable stock
3 tbsp. unsalted butter
3 tbsp. chopped thyme or flat-leaf parsley, plus a few sprigs for garnish


1. Preheat oven to 450°F. Cook fava beans in boiling water for 1 min. Transfer beans with slotted spoon to bowl with ice water; peel off coating and set beans aside.

2. Add asparagus stems and tips to boiling water and cook for 3 min. Drain and transfer to ice water; drain and set aside.

3. Heat oil over med.-high heat in wide, heavy-bottomed, ovenproof sauté pan. Season halibut with salt and pepper; sauté until golden brown, about 4 min.; turn fillets over and put pan in oven for 6 min.

4. Remove pan from oven, set fish aside on plate; return pan to stove over med.-high heat. Add shallots, wine, and broth. Raise heat to high and bring to a boil; let boil until slightly reduced, about 3 min. Add fava beans, asparagus, and butter; cook until butter melts and thickens broth and vegetables are warmed through, about 1 min. Season with salt and pepper and stir in thyme.

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