Enjoy this tasty dish not just for the halibut — but for the colorful bed of asparagus and carrots it sits atop. Impressive enough for weekend guests, quick enough for a weeknight supper. For even cooking, ask for (or select) two fillets of the same thickness — the prized "center-cut" pieces are ideal for sautéing.
Ingredients
- 2 Tbsp olive oil, divided
- 1 leek, cleaned and thinly sliced
- 4 oz (about ½ bunch) asparagus, trimmed and cut into 2-inch pieces
- 1 cup halved baby carrots
- ½ cup chicken broth
- 2 halibut fillets (each about 6 oz)
- Salt and pepper
- 1 Tbsp whole-wheat flour
Instructions
- Warm 1 tablespoon of the oil in medium-sized nonstick skillet over medium-low heat. Add leeks; cook 5 minutes, until softened, stirring. Add asparagus and carrots; cook 3 minutes, stirring to coat. Add broth; bring to a simmer. Cook 3 minutes, or until vegetables are tender crisp. Remove vegetables to bowl.
- Warm remaining 1 tablespoon oil in same skillet, over medium-high heat. Pat fillets dry, then season with salt and pepper and lightly coat with flour.
- Cook fillets 3 to 4 minutes per side, until they are cooked through and flake easily when pierced with a fork.
- Divide sautéed vegetables between two serving plates and place a fillet on top of each mound. Serve immediately.
Makes 2 servings
Nutritional Information
- 1 serving = 335 calories
- Protein: 1½ servings
- Vitamin C: 1½ servings
- Green/yellow vegetables: 1½ servings
- Other vegetables: ½ serving
- Fat: 1 serving
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