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.
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!