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Fennel Crusted Halibut with Asparagus
Ingredients
- Asparagus Sauce
- 1 shallot, rough diced
- 1 tablespoons butter or olive oil
- 1 bunch asparagus ( divided)
- 1 cup chicken or veggie stock or broth
- 1/8 teaspoon salt, more to taste
- 1/8 white pepper (optional)
- 2–3 tablespoons fresh tarragon ( this makes the sauce!)
- squeeze of lemon
- Halibut
- 1 tablespoon olive oil or butter (or a mix is nice)
- 2 thick filets of halibut, cod, black cod or sea bass
- salt and pepper to taste
- light sprinkling of fennel seeds
- 4 radishes, sliced ( or sub 1 cup snow peas or english peas)
- 1 lemon
- Garnish with fresh tarragon leaves
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