Halibut With Fava Beans and Asparagus Recipe

Name: Halibut With Fava Beans and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 ounce diced prosciutto; 3 tablespoons finely chopped shallots; 1 cup chicken stock; 1/4 cup black truffles (about 2 truffles), chopped; 2 cups baby peas (10 ounces), shelled (frozen peas are fine); 1 1/2 cups sugar snap peas (5 ounces), sliced into the bias into 1/4-inch slices; 12 asparagus tips; 1/2 cup fava beans (8 ounces in pods), shelled and outer skin removed; Fine sea salt; Freshly ground white pepper; 6 6-ounce halibut fillets; 5 tablespoons butter; 1 teaspoon oregano leaves, minced at last minute; 1 lemon; Coarse sea salt

Servings: persons

1 tablespoon canola oil
1 ounce diced prosciutto
3 tablespoons finely chopped shallots
1 cup chicken stock
1/4 cup black truffles (about 2 truffles), chopped
2 cups baby peas (10 ounces), shelled (frozen peas are fine)
1 1/2 cups sugar snap peas (5 ounces), sliced into the bias into 1/4-inch slices
12 asparagus tips
1/2 cup fava beans (8 ounces in pods), shelled and outer skin removed
Fine sea salt
Freshly ground white pepper
6 6-ounce halibut fillets
5 tablespoons butter
1 teaspoon oregano leaves, minced at last minute
1 lemon
Coarse sea salt

1
Heat canola oil in a pan over medium heat and add prosciutto and shallots.
2
Sweat until shallots are soft and translucent.
3
Cover with stock and simmer for about 10 minutes.
4
Stir in truffles.
5
Set aside.
6
Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute.
7
Remove from heat and immediately plunge into an ice-water bath to stop the cooking.
8
Set aside fava beans, 1 cup of sugar snaps and asparagus.
9
Place peas and 1/2 cup of sugar snaps in a blender or food processor and puree.
10
Force puree through a fine-mesh sieve to remove any lumps or strings.
11
Set aside in a small pot.
12
In a heavy casserole large enough to accommodate 6 fillets, bring 1/4 inch of salted water to a simmer.
13
Salt and pepper each fillet on both sides.
14
Gently poach for 3 to 5 minutes, until the halibut is just cooked through.
15
Test for doneness by inserting a skewer in thickest part of fish for 5 seconds.
16
Skewer should be warm upon removal.
17
Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter.
18
Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat.
19
Reheat pea puree and stir in remaining butter.
20
Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree.
21
Squeeze lemon juice over halibut and a pinch of sea salt.
22
Spoon over sauce.
23
Repeat 5 times.
24
Serve.

754

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 ounce diced prosciutto, 3 tablespoons finely chopped shallots, 1 cup chicken stock, and more.

Yes, Halibut With Fava Beans and Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut With Fava Beans and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions