Braised Halibut with Asparagus and Baby Potatoes
INGREDIENTS
2 tablespoons lightly toasted almonds
2 garlic cloves, crushed
2 anchovies, rinsed, or 1 tablespoons anchovy paste
2 teaspoons Aleppo chili flakes
Salt and black pepper to taste
3 cups liquid - white wine, water, stock or a combination of these
2 tablespoons extra virgin olive oil
4 halibut fillets, 5-6 ounces each
1 pound baby potatoes, cut in 3/4 inch pieces
1 pound asparagus, trimmed and cut in 2inch lengths
½ cup minced cilantro
2 tablespoons minced basil
INSTRUCTIONS:
Use a mortar and pestle, or food processor, to ground almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside
In a heavy straight-sided skillet, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Toss in Aleppo chili flakes.
Using a fish spatula remove to a plate or platter.
Reduce heat to medium and add almond/anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute.
Stir in 3 cups of liquid and stir to deglaze bottom of pan.
Add potatoes and a pinch of salt.
Bring to a boil, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
Carefully add seared halibut fillets and asparagus back to pan, adding back any liquid that has accumulated from the fish on the plate or platter.
Bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender.
With a slotted spoon or tongs, carefully remove fish fillets to 4 wide bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
Divide potatoes and asparagus among the bowls.
Turn up the heat and reduce the liquid in the pan by half, stirring. Taste and adjust seasoning.
Turn off heat and stir in cilantro and basil.
Spoon broth over fish and vegetables and serve.