Fennel Crusted Halibut with Asparagus Recipe
A healthy delicious recipe for halibut with asparagus two ways- in the sauce and as the side veggie. Tarragon and Fennel seed elevate this dish and infuse it with lovely spring flavor! Elegant yet simple.
How to Make the Best Fennel Crusted Halibut with Asparagus
This fennel crusted halibut with asparagus is an elegant yet simple dish that brings spring flavors to the table. The combination of fresh tarragon and fennel seeds creates a sophisticated flavor profile that elevates the delicate halibut, while the creamy asparagus sauce adds richness and depth to the plate.
The beauty of this recipe lies in its balance—the pan-seared fish with its subtle fennel crust pairs perfectly with the smooth, herbaceous sauce made from fresh asparagus. The recipe cleverly uses asparagus in two ways: blended into a silky sauce for elegance, and fresh on the plate for texture and visual appeal. Combined with crisp radishes and a squeeze of fresh lemon, this dish feels restaurant-quality but comes together in under 35 minutes.
Perfect for a special dinner or when you want to impress without spending hours in the kitchen, this halibut recipe proves that wholesome, healthy cooking doesn’t have to be complicated. The key is quality ingredients, proper technique, and not overcooking—keeping everything bright, fresh, and beautiful from start to finish.
Fennel Crusted Halibut with Asparagus
A healthy delicious recipe for halibut with asparagus two ways- in the sauce and as the side veggie. Tarragon and Fennel seed elevate this dish and infuse it with lovely spring flavor! Elegant yet simple.
Ingredients
Tarragon Asparagus Sauce
Pan-Seared Halibut
Instructions
Tarragon Asparagus Sauce
- Cut the top 2-3 inches off the asparagus and set these tips aside. Trim off the tough ends and discard. Slice the remaining asparagus stalks into very thin, 1/4 inch thick disks until you have about 1 1/2 cups. Add any remaining stalks to the asparagus tips, cutting them to roughly the same size.
- In a small saucepan, cook the shallot in butter or olive oil over medium heat until fragrant and golden, about 3 minutes. Add the 1 1/2 cups of asparagus disks and sauté 1-2 minutes, stirring. Add the stock, cover, and simmer gently for 4-5 minutes until asparagus is fork-tender. Don't overcook or you'll lose the lovely color.
- Let cool, then pour into a blender along with salt, tarragon, and a squeeze of lemon. Blend until silky smooth. Taste and adjust lemon and salt. For a richer sauce, add more olive oil; for a more vibrant green, add more herbs or a handful of spinach. Blend until very smooth. Place in a small saucepan and set aside until ready to serve.
Pan-Seared Halibut
- Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh.
- In a large skillet, heat the butter or oil over medium heat. Place fish fennel seed side-down and sear until golden, about 4 minutes. Turn the fish over and add the asparagus tips and sliced radishes to the same pan. Season with salt and pepper and lightly sauté alongside the fish.
- When the fish is done to your liking, squeeze with lemon juice. Gently warm the tarragon asparagus sauce, stirring often. Do not cover or simmer the sauce—just warm it up to maintain the vibrant green color.
- Divide the sauce generously among two plates, top with the seared halibut, and divide the asparagus and radishes. Top with fresh tarragon leaves. Serve with lemon.
Notes
- If you like a richer sauce, add more olive oil. If you want it more vibrant green, add more herbs or even a little handful of spinach.
- You can substitute cod, black cod, or sea bass for the halibut.
- This sauce can be made ahead and refrigerated.
