Coastal Halibut Recipe

Bring the stock to a gentle simmer in a saucepan; keep warm over low heat.

Pat halibut fillets dry with paper towels; season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet with the 3 tbs flour and shake off excess.

Trim woody ends of asparagus and cut into 2-inch pieces. Halve cherry tomatoes. Measure and have all sauce ingredients ready (mise en place).

Sweat aromatics

In a heavy-bottomed saucepan over medium heat, heat 1 tbs olive oil and 1 tbs butter until butter melts. Add the finely diced onion and cook, stirring, until translucent but not browned, about 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1.5 cups arborio rice and stir to coat for 1–2 minutes until edges become translucent and rice gives a slight nutty aroma.

Deglaze with wine

Pour in 3 tbs dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding warm stock, 1/2 cup at a time, stirring frequently. When liquid is nearly absorbed, add the next 1/2 cup. Continue this process for 18–20 minutes until rice is creamy and al dente. You may not need all 4 cups; stop when texture is tender but with slight bite.

Finish

Stir in 1/2 cup freshly grated Parmesan, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat, cover to keep warm, and check seasoning. Keep risotto loose — if too thick, stir in 1–2 tbs warm stock or water.

Cook asparagus

While risotto cooks, heat 1 tbs olive oil in a large skillet over medium-high heat. Add asparagus pieces, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté until bright green and just tender-crisp, about 3–4 minutes. Remove and set aside.

Wilt spinach and warm tomatoes

In the same skillet over medium heat, add a small splash of oil if needed and add halved cherry tomatoes, cooking 1–2 minutes until they begin to soften. Add the 4 cups baby spinach and cook, tossing, until just wilted, about 1–2 minutes. Return asparagus to the pan to combine and keep warm.

Sauté garlic

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tsp finely minced garlic and cook for 30–45 seconds until fragrant but not brown.

Deglaze and reduce

Add 1/2 cup dry white wine and bring to a simmer. Let the wine reduce by about half, 3–4 minutes, concentrating the flavors.

Finish sauce

Stir in 2 tbs fresh lemon juice, 1/2 tsp lemon zest, 2 tbs chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Off the heat, whisk in 1 tbs cold cubed butter to slightly thicken and emulsify the sauce. Taste and adjust salt or lemon as needed. Keep warm.

Preheat pan

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes.

Sear fillets

Add 2 tbs butter and 2 tbs olive oil to the pan. When the butter starts foaming, place the floured halibut fillets in the skillet, spaced apart. Sear without moving for 3–4 minutes until a golden crust forms. Carefully flip and cook 2–3 minutes on the second side, or until the internal temperature reaches about 125–130°F (52–54°C) for medium doneness — the fish will continue to carryover cook while resting.

Rest

Transfer halibut to a plate and tent loosely with foil for 3 minutes to rest.

Divide the risotto among 4 warmed plates, creating a shallow well in the center of each.

Spoon a portion of the wilted spinach, asparagus, and cherry tomatoes on or beside the risotto.

Place a seared halibut fillet on top of each risotto portion.

Spoon the garlic-lemon white wine sauce over the halibut and a little around the risotto. Drizzle any remaining sauce around the plate for presentation.

Garnish with 2 tbs chopped parsley divided among plates or microgreens and a lemon wedge. Serve immediately.