Ingredients
- 1 lb. skinless halibut fillet, cut into 3 pieces (450g)
- 1 cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon crushed chili pepper flakes
- ½ teaspoon ground cumin
- 1 teaspoon Italian seasoning
- 3 tablespoons unsalted butter, divided
- ¼ cup low-sodium vegetable broth
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh chopped parsley
Instructions
- Prepare the Fish: Pat the halibut fillets dry with paper towels.
- Season the Flour: In a shallow dish, combine flour, cumin, Italian seasoning, chili pepper flakes, salt, and pepper.
- Dredge the Fish: Coat the fish fillets in the seasoned flour and shake off any excess.
- Pan-Sear the Fish: In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat. Add the halibut fillets and cook for 6–8 minutes until golden brown and crispy, flipping once. Remove the fillets from the skillet and place them on a heated platter.
- Prepare the Asparagus: While the fish cooks, trim the asparagus ends and blanch them in boiling water for 2 minutes. Transfer to ice water to stop the cooking process. Drain and set aside.
- Deglaze the Skillet: Pour vegetable broth into the skillet and bring it to a simmer. Let it reduce by half. Add 1 tablespoon butter and 1 tablespoon lemon juice, stirring to combine.
- Cook the Asparagus: Add the blanched asparagus to the skillet and toss for 2 minutes, seasoning with salt and pepper.
- Reheat the Fish: Move the asparagus to the side of the skillet and place the cooked halibut fillets back into the pan to reheat over low heat.
- Make the Brown Butter: In a small saucepan, heat the remaining butter over medium heat until it begins to bubble. Increase the heat to high and cook, swirling the pan constantly, until the butter turns golden-brown and develops a nutty fragrance (1–2 minutes).
- Finish the Brown Butter: Stir in 1 tablespoon lemon juice and parsley into the browned butter.
- Serve: Plate the pan-seared halibut fillets with asparagus and drizzle with the brown butter sauce. Serve immediately and enjoy!
Notes
- For a different flavor profile, you can swap the asparagus with another vegetable like green beans or sautéed spinach.
- Make sure to use fresh lemon juice to bring out the best flavor in the browned butter.
- The dish can be served with a side of rice or cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Seafood
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg
