This Spring Fennel Crusted Halibut is a simple yet elegant meal that is perfect for any special occasion.

This post is sponsored by Xtrema Cookware All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Precious Time Blog to provide free content and healthy living inspiration.

Spring is upon us and I am cooking up a storm these days. We try to incorporate seafood into our weekly meal plan but lately, it was a lot of salmon. Although, I love salmon, it was time to switch it up to my other favorite…halibut.

If you haven’t tried fennel it’s amazing and an ingredient that I cook with a lot in the Armenian culture. I use it dried, eat it fresh, raw (see my Fennel Apple Salad), or baked. It has a slight and subtle licorice flavor and pairs nicely with the ingredients being used in this dish or with any fish or chicken.

This Spring Fennel Crusted Halibut is paired with one of my simple purees. It’s a delicious pea puree that has that hint of lemon, and a slight tang from goat cheese. You can use this puree to pair with chicken, pork, or fish.

Fennel Crusted halibut on Xtrema Skillet

Substitutes:

Feel free to use yukon potatoes in place of the sweet potatoes.
Use any white fish you like…Cod would be a great one here.
Omit goat cheese if you’re trying to keep this dish Whole30.
No Broth for the pea puree, simply just use water.

Most everything I used to create this Spring Fennel Crusted Halibut was with using my Xtrema Cookware products. I absolutely love this non-toxic cookware brand because I feel so much better knowing that what I’m using to cook my food isn’t doing harm to my family’s bodies.

Most cookware on the market is made with either aluminum, Teflon, copper, and/or coated with a nonstick coating material called polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA). PFOA releases toxins into your food when the pots or pans reach a certain temperature. Umm, no thanks, right? That’s why I trust and am partnering Xtrema Cookware to bring you this recipe.

Be sure to use: PRECIOUS10 at checkout to save 10% off.

This Spring Fennel Crusted Halibut would be an amazing date night meal or double the recipe to host an amazing dinner party. It’s so simple and yet very elegant. Hmmm, Mother’s Day is coming up and this just might be the perfect lunch.

Enjoy!

Natalie

Spring Fennel Crusted Halibut

Throw the best dinner party with this Spring Fennel Crusted Halibut. So simple to make, it will leave your guests thinking you cooked all day.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Servings 2

Equipment

Blender or Food Processor

Ingredients

Fish
2 Halibut Fillet
1 1/2 tbsp whole fennel seeds
1 tsp garlic powder salt and pepper to taste
Asparagus
Lemon Zest from 1 lemon and a squeeze of juice to finish.
1 tbsp olive oil
1 tbsp fresh mint, basil, tarragon (all or whatever you have on hand)
Sweet Potato
1 sweet potato sliced in 1/4 inch thick
avocado oil for frying
Salt and pepper to taste
Pea Puree
1 bag of frozen peas thawed
4 springs of fresh mint
4 spring of fresh basil
1 lemon zested and 1/2 of the lemon juice
2 cups of vegetable broth
2 tbsp goat cheese
salt and pepper to taste

Instructions

Sweet Potato Slices
In a large skillet, heat up avocado oil and add the sliced sweet potatoes. Cook for about 5 minutes per side or until soft and slightly crispy.
Remove and place on a paper towel-lined plate. Immediately sprinkle with salt and pepper.
For the Pea Puree
In a medium stockpot, add your broth and peas and cook until heated through about 10 minutes.
Reserve the broth and add the peas to a blender or food processor along with the goat cheese, lemon juice, and zest, salt and pepper, basil, and mint. DO NOT ADD BROTH YET.
Next, add about a few tablespoons of broth at a time and blend everything until it's slightly thick but runny like a puree. I needed about 4 tbsp of broth. Always start with a little and add from there.
Set Aside.
For the Halibut
In a steamer basket, steam the asparagus until soft and immediately add the cooked asparagus to an ice-filled bowl to stop the cooking and keeping it green and from getting mushy.
Remove from ice and keep it at room temp.
Heat a large skillet and season the halibut with salt, pepper, garlic powder, and fennel seeds.
Add a little avocado oil. Once the oil is warm, add the halibut and cook skin-side up. You want the fennel seasoning to cook and sear first. Cook for about 5 minutes per side depending on the thickness.
To Plate
Add the sweet potato rounds first.
Top with halibut, asparagus, lemon zest, dash more salt, and lemon juice to taste.
Then off to the side, add the pea puree blend and serve.
Enjoy!

Keyword Asparagus, clean eating, fennel, Fish, Fresh Food, Halibut, Seafood, Seasonal Food