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