Spicy Pecan Halibut with Asparagus

Spicy Pecan Halibut with Asparagus
Spicy Pecan Halibut with Asparagus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Spiced nuts

  • 1

    tablespoon olive oil

  • 1/2

    cup pecan pieces

  • 1/2

    teaspoon cayenne pepper

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • Glaze

  • 1

    cup balsamic vinegar

  • 2

    tablespoons packed brown sugar

  • 1/4

    teaspoon cayenne pepper

  • Fish

  • 3

    tablespoons olive oil

  • 4

    halibut steaks, 1 1/2 inches thick (about 8 ounces each)

  • Salt and freshly ground black pepper, to taste

  • 2

    teaspoons canola oil

  • 1

    pound baby asparagus spears, trimmed

Directions

For the spiced nuts, in a small sauté pan or skillet, heat 1 tablespoon olive oil over low heat. Add pecans, cayenne, cumin and salt and sauté until nuts are lightly toasted. Set aside. For the glaze, combine the vinegar, brown sugar and 1/4 teaspoon cayenne in a small saucepan. Bring to a boil, reduce to a simmer and cook to reduce to a thick glaze. Set aside. For the fish, heat oven to 350 degrees. In a large skillet, heat olive oil over high heat until almost smoking. Season fish with salt and pepper and sear 2 to 3 minutes on each side. Transfer the fish to a warm platter. In the same skillet, heat the canola oil over medium-high heat and sauté the asparagus, stirring constantly, for 3 to 4 minutes, or until crisp-tender. To serve, drizzle the balsamic glaze over the fish, sprinkle with the spiced nuts and garnish with a fan of asparagus. Makes 4 servings.

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