Pan-Seared Halibut with Asparagus and Lemon-Dill Orzo

Equipment

Ingredients

Instructions

1. 1
   Pat halibut fillets dry with paper towels and season generously on both sides with salt and pepper. Set aside.
2. 2
   Bring a medium pot of vegetable broth to a boil. Add the orzo pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well, reserving about 1/4 cup of the cooking liquid, then return orzo to the pot. Stir in 30g of butter, fresh lemon juice, and 2 tablespoons of chopped dill. If the orzo seems dry, add a splash of reserved cooking liquid. Keep warm.
3. 3
   While the orzo cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the trimmed asparagus and sauté for 4-6 minutes, or until crisp-tender. Season with salt and pepper. Remove asparagus from the skillet and set aside.
4. 4
   Add the remaining 1 tablespoon of olive oil and 30g of butter to the same skillet over medium-high heat. Once the butter is melted and slightly foaming, carefully place the halibut fillets in the skillet. Sear for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork. Avoid overcooking to keep the halibut moist.
5. 5
   To serve, divide the lemon-dill orzo among plates. Top each serving with a pan-seared halibut fillet and a portion of sautéed asparagus. Garnish with the remaining fresh dill and a lemon wedge.

Nutrition

Frequently Asked Questions