How to make it

  • In a saute pan of boiling salted water set over high heat, cook the asparagus 3 to 4 minutes, until tender.
  • Drain and place them in the center of a large, warm serving platter. Cover and keep warm in low oven.
  • Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the asparagus and cover to keep warm.
  • Saute the onions in a little butter until slightly brown.
  • Add the wine and lemon juice. Push the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.

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    " It was excellent "
    elgourmand ate it and said...
    Fantastico. I mean really great. Hay, with Napa right next door you can pick and choose your plonk, lucky you. Thanks for this five fork post.
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