Halibut with Asparagus, Peas, Parsley and Wine

Halibut with Asparagus, Peas, Parsley and Wine

Halibut with Asparagus on Americas-Table.com

Recipe adapted from Stella, in the Daily Telegraph

Serves: 4

Prep time: 40 minutes


  • 4 halibut steaks of about 7 ounces each and one inch thick
  • 4 tablespoons olive oil
  • 4 shallots
  • 2 garlic cloves, crushed
  • 1 ½ teaspoons Red Boat fish sauce (available at most grocery stores in the Asian foods section)
  • 3 ounces fish stock
  • 3 ounces white wine
  • 2 ounces dry sherry
  • 20 asparagus spears
  • 6 ounces peas
  • 1 tablespoon parsley, finely chopped

Halibut with Asparagus on Americas-Table.com


  1. Heat 3 tablespoons of olive oil in a frying pan and cook the fish for three minutes on each side until gold but not cooked through.
  2. Set aside on another plate and cover to keep warm.Halibut with Asparagus on Americas-Table.com
  3. Add the rest of the olive oil and cook the shallots over medium heat until they’re soft, and add the garlic and cook for another minute.
  4. Add the fish sauce, fish stock, wine, and sherry to the pan and bring to a boil.Halibut with Asparagus on Americas-Table.com
  5. Reduce liquid by a third. In a separate saucepan cook the asparagus tips and peas for two to three minutes until tender.
  6. Run cold water over vegetables to stop cooking.
  7. Lower the heat on the stock and add the fish.
  8. Cook fish through – about five more minutes. Add asparagus and peas, heat through and scatter parsley.
  9. Adjust the seasoning and serve immediatelyHalibut with Asparagus on Americas-Table.com

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