Halibut and Spring Vegetable Skillet - The Washington Post

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This recipe is as close as you can get to capturing spring in a skillet. It features flaky, white fish nestled into a saute of brilliantly colorful seasonal vegetables, all in a lemony, white wine pan sauce, and topped with a generous shower of tender, fresh herbs. It comes together in one pan in about half an hour, and is as uplifting and fulfilling as the season itself.

Total time: 35 mins

Storage Notes: Refrigerate leftovers for up to 3 days.

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Servings:

4

Tested size: 4 servings

Ingredients

• Four (4- to 5-ounce) skinless, center-cut halibut filets (may substitute with cod)

• 1/4 teaspoon plus 1/8 teaspoon salt, divided, plus more to taste

• 1/4 teaspoon freshly ground black pepper, divided, plus more to taste

• 2 tablespoons olive oil

• 1/2 large sweet onion (6 ounces), thinly sliced

• 1 bunch asparagus (about 1 pound), woody ends trimmed, cut on the bias into 2-inch pieces

• 1 large carrot (5 ounces) peeled, then cut into wide ribbons using a vegetable peeler

• 4 small red radishes, quartered

• 1/3 cup dry white wine (may substitute with 1/4 cup low-sodium chicken or vegetable broth plus 1 tablespoon fresh lemon juice)

• 1/4 cup low-sodium chicken or vegetable broth, or water

• 1 tablespoon fresh lemon juice, plus more to taste

• 1 tablespoon unsalted butter

• 1/2 cup tender fresh or frozen peas

• 4 teaspoons chopped fresh dill, for garnish

• 4 teaspoons chopped fresh parsley, for garnish

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Directions

Pat the halibut as dry as possible with a paper or kitchen towel, then season the top with 1/8 teaspoon of each salt and pepper.

In a large nonstick skillet over high heat, heat the oil until shimmering. Place the halibut in the skillet, top side down. (It may sputter, so stand back a bit.) Cook the fish without moving it until browned, about 2 minutes. Using a large spatula, transfer the fish to a plate.

Reduce the heat to medium and add the onion to the skillet. Cook, stirring frequently, until softened, 2 minutes. Then stir the asparagus, carrot, radishes and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper and cook until the vegetables have softened slightly, about 1 minute. Add the wine, increase the heat to medium-high and cook, stirring occasionally, until the wine is reduced by about half, about 4 minutes. Add the broth or water, lemon juice and butter and cook, stirring, until the butter has melted, about 1 minute.

Return the fish to the pan, cooked side up, nestling it into the vegetables. Cook for 2 minutes, basting the fish occasionally with the sauce. Then stir in the peas, and cook until the fish flakes easily with a fork and the vegetables are firm-tender, 1 to 2 minutes more. Taste, and season with additional salt, pepper and/or lemon juice, if desired.

Divide the fish and the vegetables among 4 shallow bowls or plates, top with the chopped dill and parsley and serve.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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