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Spicy Pecan Halibut with Asparagus

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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

Details

Preparation

Step 1

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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