The Square's Roast Halibut With Crab and Iceberg Le

Name: The Square's Roast Halibut With Crab and Iceberg Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 asparagus spears, ends trimmed, stalks peeled; 4 6-ounce halibut fillets (preferably thick pieces from a large fish); Salt and freshly ground black pepper to taste; 1 tablespoon olive oil; 1/2 cup unsalted butter; 7 ounces crab meat, picked over; 2 middle leaves iceberg lettuce, cut into 1/2-inch squares; 2 plum tomatoes, blanched, seeded and diced; 1 bunch fresh chives, finely chopped; 1 tablespoon lemon juice

Servings: persons

1
Preheat the oven to 350 degrees.
2
Bring a large pan of salted water to a boil.
3
Add of the asparagus, cook 2 to 3 minutes, until tender, remove and refresh in ice water.
4
Repeat with the remaining asparagus.
5
Remove asparagus from the ice water, drain well and reserve.
6
Place a heavy-bottomed nonstick pan with an ovenproof handle over medium heat.
7
Season the fish on both sides with salt and a little pepper.
8
Put the olive oil into the pan and fry the fish until golden.
9
Transfer to the oven for 4 to 5 minutes.
10
Put 1 tablespoon of warm water into a pan and add 1/2 of the butter.
11
Bring to a boil and swirl the pan to emulsify.
12
Add the asparagus, warm through, season to taste and reserve.
13
Put 1 tablespoon of water into a small pan and bring to a boil.
14
Add the remaining butter and swirl the pan to emulsify.
15
Add the crab, lettuce, tomatoes and chives.
16
The result should be buttery but not too wet.
17
Season with salt, pepper and lemon juice.
18
To serve, make a bed of the crab mix on each of 4 plates, top with the halibut and arrange 5 asparagus spears alongside.

354

kcal

Calories

Fat

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 20 asparagus spears, ends trimmed, stalks peeled, 4 6-ounce halibut fillets (preferably thick pieces from a large fish), Salt and freshly ground black pepper to taste, 1 tablespoon olive oil, and more.

Yes, The Square's Roast Halibut With Crab and Iceberg Lettuce 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!

The Square's Roast Halibut With Crab and Iceberg Lettuce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions