This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A man taking basil from a woman will love her always."
-Sir Thomas Moore, Renaissance scholar
Lemon and basil just go together. I love the sweeter Meyer lemon juice in this sauce, but if they are out of season, use regular lemons and a touch more maple syrup.
Servings: 2 | Serving size: 4 ounces halibut with 2 tablespoons sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|spray olive oil|
|1 medium||shallot (minced)|
|1 clove||garlic (thinly sliced)|
|1 Tbsp||pine nuts|
|1/4 tsp||maple syrup|
|1/2||Meyer lemon (juiced)|
|fresh ground black pepper (to taste)|
|1 Tbsp||unsalted butter|
|2 4 ounce||halibut filets|
|5||leaves fresh basil (chiffonade)|
Place a large skillet in the oven and preheat to 425°F.
Spray a small non-stick skillet lightly with olive oil. Place the pan over medium heat and add the shallot. Cook slowly for about 10 minutes until the shallot is soft and translucent.
Add the garlic and pine nuts and cook for about 3 minutes.
Add the maple syrup, Meyer lemon juice, salt and pepper. Cook until the liquid is reduced by about half. Add the butter and remove the pan from the heat. As the butter melts, stir the mixture to blend it into the sauce.
Place a second large skillet over high heat. Add the 2 quarts water and heat to a shiver.
Spray the preheated skillet lightly with olive oil. Add the halibut filets skin side down to the pan and return the skillet to the oven. Cook for a total of 10 minutes, until the fish is just cooked through.
While the fish is cooking, add the asparagus spears to the poaching water in the large skillet on the stove.
Add the fresh basil to the butter sauce, stir and return the sauce to a very low heat.
At about eight minutes into the cooking of the fish, remove the asparagus from the poaching water to a paper towel, pat dry, then place 5 spears on each plate.
Once the fish filets are done, top the asparagus with the fish filets and then top the fish with sauce. Serve.
Serving size: 4 ounces halibut with 2 tablespoons sauce
|Calories 236||Calories from Fat 97|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A 25%||Vitamin C 12%|
|Calcium 9%||Iron 18%|
|Vitamin K 41 mcg||Potassium 771 mg|
|Magnesium 120 mg|