Alaskan Halibut with Nicoise Vegetables

Halibut with Nicoise Vegetables

Serves two

2 six ounce Alaskan Halibut fillets, block cut

2 ounce olive oil for searing the fish

fresh thyme sprig

fresh rosemary sprig

4 ounces whole, cold butter


2 each fingerling potatoes, blanched

2 each purple fingerling potato, blanched

1 ounce haricot vert, blanched

1 ounce yellow wax bean, blanched

1 each artichoke, braised and grilled

1 each fennel frond, marinated in lemon juice and olive oil

2 ounces fresh tomato, diced

1 T capers

6 nicoise or kalamata olives, pits removed

4 each Spanish white anchovy

4 spears of asparagus, blanched and bias cut

4 ounces arugula

sprig of fresh paresly, chopped fine

one lemon

extra virgin olive oil

sea salt and pepper


This is a perfect simple summer dish.  Excellence is preparing the fish and the vegetables, proper blanching and mix gently in a bowl with the remaining ingredients, juice of a lemon, olive oil and salt and pepper.  The fish is seared hard on one side, heavy bottom pan preferred, when there is color of a dark golden brown, turn over and add small amounts of whole butter and the fresh herb sprigs, tilting the pan gently allowing the butter to foam over low heat.  With a spoon, baste the fish with the melted herb butter for several minutes careful not to burn the butter, add a touch of fresh lemon the fish and serve immediately over the ambient vegetables.

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