Wild Pacific Halibut Recipe

Inspired by L'Abattoir

Time30m

Serves4

Clams, asparagus, garlic nage

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Ingredients

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Fish

4 pieces Wild Pacific halibut fillets

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Clams

1 pound Fresh clams

1 cup White wine

3 cloves Garlic, minced

2 tablespoons Butter

Vegetables

1 bunch Asparagus, trimmed

1 unit Lemon, juiced

Garnish

2 tablespoons Fresh parsley, chopped

Method

Prepare the clams

Clean and steam the clams

In a large pot, combine clams, white wine, minced garlic, and butter. Cover and steam over medium heat until clams open, about 5-7 minutes. Discard any clams that do not open.

Cook the asparagus

Sauté the asparagus

In a separate pan, heat olive oil over medium heat. Add the trimmed asparagus and sauté for about 4-5 minutes until tender-crisp. Season with salt and pepper.

Cook the halibut

Sear the halibut

Season the halibut fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the halibut and cook for about 4-5 minutes on each side until golden brown and cooked through.

Combine and serve

Plate the dish

On each plate, place the sautéed asparagus, top with the halibut fillet, and spoon the steamed clams with their broth over the top. Finish with a squeeze of lemon juice and garnish with fresh parsley.