Dinner · Italian · 20 min
Pan-Seared Halibut with Saffron Risotto and Asparagus Ribbons
- Calories
- 543
- Protein
- 13g
- Carbs
- 61g
- Fat
- 24g
Ingredients
- 7 oz halibut fillet
- 0.3 cup arborio rice
- 0.2 cup dry white wine
- 1.8 cup vegetable broth
- 0.4 each shallot
- 0.9 clove garlic
- 0.1 tsp saffron threads
- 1.1 tbsp unsalted butter
- 0.2 cup parmesan cheese
- 0.4 tbsp extra virgin olive oil
- 0.2 each lemon
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 lb asparagus
- 0.4 tbsp parsley
Method
- 01In a small saucepan, bring the vegetable broth to a gentle simmer over low heat and keep warm.
- 02Heat 0.5 tbsp of unsalted butter and 0.4 tbsp of extra virgin olive oil in a heavy saucepan or Dutch oven over medium heat. Add the minced shallot and cook until translucent, 3-4 minutes. Add the minced garlic and stir for 1 minute until fragrant.
- 03Add the dry arborio rice and toast, stirring constantly, for 2 minutes until translucent around the edges. Pour in the white wine and stir until completely absorbed.
- 04Ladle in warm vegetable broth one half-cup at a time, stirring frequently until each addition is absorbed before adding the next. Stir in the crushed saffron threads halfway through cooking. Continue until the rice is tender with a light al dente bite, about 18-20 minutes.
- 05While the risotto cooks, use a vegetable peeler to shave the asparagus spears into long ribbons.
- 06Pat the skin-on halibut fillet thoroughly dry with paper towels and season both sides with salt and black pepper. Melt the remaining 0.6 tbsp of unsalted butter in a non-stick skillet over medium-high heat until hot and shimmering. Place the fish skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until opaque throughout, registering an internal temperature of at least 145°F (63°C). Remove from heat.
- 07Remove the risotto from heat and fold in the grated parmesan cheese, remaining butter, lemon juice, lemon zest, salt, black pepper, and the shaved asparagus ribbons so they lightly wilt from residual heat.
- 08Spoon the risotto onto a plate, top with the pan-seared halibut fillet, and garnish with chopped fresh parsley.
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