Seared Halibut with Tomato Braised Asparagus and Truffle Aioli

Seared Halibut
Seared Halibut

Fresh off the boat for you! Our chefs gently pan-sear this flaky white fish of the Pacific Ocean and pair it with asparagus braised with vine-ripened tomatoes, a Manchego polenta cake and a rich truffle aioli.

Seared Halibut with Tomato Braised Asparagus and Truffle Aioli

Serves 3-4

Ingredients

4 each 6-ounce halibut fillets
salt and pepper to taste
2 tablespoons canola oil
1/2 pound tomato braised asparagus (recipe follows)
1/4 cup truffle aioli (recipe follows)

Directions
  1. Heat a nonstick large fry pan to medium-high heat.
  2. Season halibut on both sides with salt and pepper.
  3. Place halibut in the pan with skin side up.
  4. Cook for 4 minutes then flip over and cook for 2 more minutes.
  5. Place on a serving dish and serve asparagus on the side.
  6. Top halibut with Aioli.
Tomato-Braised Asparagus Directions

1/2 tablespoon olive oil
1 pound asparagus, trimmed (cut 1 inch off bottom)
1 tablespoon tomato paste
1 garlic clove, minced

2 each vine-ripened tomatoes, chopped 2 tablespoon red wine vinegar
1/2 tablespoon Kosher Salt

Tomato-Braised Asparagus Directions
  1. Heat a large fry pan to medium-high heat (choose a pan that has a lid).
  2. Add the oil and asparagus and cook for 1 minute.
  3. Add the tomato paste and the garlic and cook for 1 minute stirring rapidly.
  4. Turn burner down to medium low and add chopped tomatoes and vinegar.
  5. Cover with a lid and let cook for 4 minutes.
  6. Season with salt and serve.
Truffle Aioli Ingredients

1 egg yolk
1 tablespoon water
1 clove garlic
1/2 tablespoon champagne vinegar
1/4 cup truffle oil
pinch truffle salt

Truffle Aioli Directions
  1. Place the egg yolk, water, garlic and vinegar in a bowl.
  2. Whisk for 3 minutes until eggs start to froth.
  3. Drizzle in truffle oil until it makes a nice thick sauce.
  4. Finish with salt to taste.

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