dinner

Pan-Seared Halibut with Saffron Risotto and Asparagus Ribbons

Name: Pan-Seared Halibut with Saffron Risotto and Asparagus Ribbons
Ingredients: 7.0 oz (170 g) skin-on halibut fillet; 0.3 cup (135 g) Arborio rice; 0.2 cup (120 ml) Dry white wine (like Pinot Grigio); 1.8 cups (950 ml) Vegetable broth, low sodium; 0.4 small (30 g) Shallot, finely minced; 0.9 cloves (6 g) Garlic, minced; 0.1 tsp Saffron threads; 1.1 tbsp (28 g) Unsalted butter; 0.2 cup (25 g) Parmesan cheese, finely grated; 0.4 bunch (about 1 lb or 450 g) Asparagus, tough ends trimmed; 0.2 (for zest and juice) Lemon; 0.4 tbsp (15 ml) Extra virgin olive oil; 0.4 tbsp Fresh parsley, chopped (for garnish); To taste Flaky sea salt; To taste Black pepper, freshly ground

Nutrition

1128

kcal

Calories

Protein

128.5

Carbs

38.8

Fat

AI Insight

Insight not available for this recipe.

Ingredients(15)

skin-on halibut fillet7.0 oz (170 g)

Arborio rice0.3 cup (135 g)

Dry white wine (like Pinot Grigio)0.2 cup (120 ml)

Vegetable broth, low sodium1.8 cups (950 ml)

Shallot, finely minced0.4 small (30 g)

Garlic, minced0.9 cloves (6 g)

Saffron threads0.1 tsp

Unsalted butter1.1 tbsp (28 g)

Parmesan cheese, finely grated0.2 cup (25 g)

Asparagus, tough ends trimmed0.4 bunch (about 1 lb or 450 g)

Lemon0.2 (for zest and juice)

Extra virgin olive oil0.4 tbsp (15 ml)

Fresh parsley, chopped (for garnish)0.4 tbsp

Flaky sea saltTo taste

Black pepper, freshly groundTo taste

Instructions

Prep the Risotto Base: In a medium saucepan, gently warm the vegetable broth. Keep it at a bare simmer.

Soffritto: In a large, heavy-bottomed pan or Dutch oven, melt 1 tbsp of butter with 1 tbsp of olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Toast the Rice: Add the Arborio rice to the pan. Stir constantly for about 2 minutes until the edges of the grains look slightly translucent. This toasting step is crucial for creamy risotto.

Deglaze: Pour in the white wine and stir until it's almost completely absorbed, scraping up any bits from the bottom of the pan. The sharp aroma of the wine will mellow.

Build the Risotto: Add a ladleful of the warm broth to the rice and stir until it's mostly absorbed. Continue adding broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. You're looking for the rice to be al dente – tender but with a slight bite in the center.

Infuse Saffron: About halfway through the cooking time, stir in the saffron threads. They will release their vibrant color and distinct aroma.

Prepare Asparagus: While the risotto cooks, use a vegetable peeler to shave the asparagus spears into long, thin ribbons. Set aside.

Sear the Halibut: Pat the halibut fillet completely dry with paper towels. Season generously with salt and pepper. Heat the remaining 1 tbsp of butter in a separate non-stick skillet over medium-high heat until shimmering and slightly browned. Carefully place the halibut, skin-side down, into the hot pan. Sear undisturbed for 4-5 minutes, until the skin is golden brown and crispy. Flip the fish and cook for another 2-3 minutes, or until just cooked through. The flesh should be opaque and flake easily. Remove from heat and let rest.

Finish the Risotto: Once the rice is al dente and the risotto is creamy, remove it from the heat. Stir in the grated Parmesan cheese and the remaining 1 tbsp of butter. If the risotto seems too thick, add a splash more broth. Stir in the asparagus ribbons – the residual heat will gently cook them, keeping them bright green and slightly crisp. Season with salt and pepper to taste. Stir in a squeeze of fresh lemon juice and a bit of zest.

Plate: Spoon a generous portion of the saffron risotto onto each plate. Top with the pan-seared halibut fillet, skin-side up. Garnish with chopped fresh parsley and a sprinkle of flaky sea salt. Serve immediately.