Halibut Recipe

Make garlic confit

Preheat oven to 275°F (135°C). Place 12 peeled garlic cloves in a small ovenproof dish or saucepan; cover with 1 cup olive oil so garlic is submerged. Bake 60–75 minutes until garlic is tender and lightly golden. Remove from oven and let cool in oil. Reserve oil (strain and save for other uses if desired).

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Mash and finish

Drain potatoes well and return to the warm pot off heat for 1 minute to dry. Add 4 tbsp unsalted butter, warm milk or cream (1 cup), 8–10 of the roasted garlic cloves (reserve a few for garnish), and 1 tsp salt and 1 tsp pepper. Mash with a ricer or potato masher to desired texture. Adjust seasoning to taste. If needed, stir in a tablespoon or two of reserved confit oil for silkiness. Fold in chopped chives, keep warm.

Prepare sauce

In a small skillet, heat 1 tsp vegetable oil over medium heat. Add the finely chopped shallot and sauté until translucent, 2–3 minutes. Add the jalapeño and cook 1 more minute. Transfer shallot and jalapeño to a blender. Add 1 cup coconut milk, 1 cup cilantro leaves, 2 tbsp lime juice, 1 tsp salt, and toasted grated coconut if using. Blend until very smooth, about 30–45 seconds. Taste and adjust salt or lime. If sauce is too thick, thin with 1–2 tbsp warm water or additional coconut milk. Keep warm at low heat or in a warm water bath.

Optional straining

For a silkier finish, pass the blended sauce through a fine-mesh sieve into a small saucepan, pressing with the back of a spoon. Warm gently; do not boil.

Trim woody ends from 1 lb asparagus. Toss with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Heat a large skillet or grill pan over medium-high heat. Cook asparagus in a single layer, turning occasionally, until bright green and tender-crisp, 4–6 minutes (thinner spears take less time). Finish with a squeeze of lemon. Keep warm.

Pat the 4 halibut fillets dry with paper towels. Season both sides with the 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbsp olive oil and 2 tbsp unsalted butter. When butter foams and oil shimmers, place fillets presentation-side down (skinless or skin-on with skin side up) without overcrowding the pan.

Sear undisturbed 3–4 minutes until the bottom has a golden crust. Gently flip and reduce heat to medium, continue cooking 2–4 minutes more until halibut reaches an internal temperature of 130–135°F (54–57°C) for medium (it will continue to carryover cook to 140°F). Baste with pan butter during the second side for flavor and gloss.

Transfer fillets to a warm plate and rest 2–3 minutes.

To plate: spoon a generous serving (about 1/2 cup) of garlic confit mashed potatoes onto each plate, place 2–3 asparagus spears alongside, set the halibut fillet on top or beside the potatoes, and drizzle 2–3 tbsp of the warmed coconut–jalapeño sauce around and on the fish. Garnish with fresh cilantro leaves, a drizzle of extra-virgin olive oil, and optional microgreens. Serve immediately with lemon wedges.