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    Steamed Halibut with Asparagus and Beurre Blanc

    clock-icon30 minutes
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    Pixicook editorial team

    Savor the light, delicate flavors of perfectly steamed halibut paired with crisp-tender asparagus, all brought together with a velvety beurre blanc sauce. This dish is a celebration of simple ingredients transformed into an elegant meal that's sure to impress.

    Ingredients for Steamed Halibut with Asparagus and Beurre Blanc

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Halibut Fillets, seasoned with salt

    0 oz

    Substitute chevron-down

    Fresh Asparagus, trimmed

    bunch

    Substitute chevron-down

    Unsalted Butter, divided, cold, diced

    tablespoons

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Dry White Wine

    tablespoons

    Substitute chevron-down

    Chives, minced

    tablespoons

    Substitute chevron-down

    Lemon Juice

    to taste

    Substitute chevron-down

    How to Make Steamed Halibut with Asparagus and Beurre Blanc

    1. Prep

    Begin by seasoning the halibut fillets with salt on both sides. Allow them to sit at room temperature while preparing the steamer and the beurre blanc sauce. Wash the asparagus and trim off the tough ends. Mince the shallot and chives, dice the butter and halve the lemon.

    2. Make the Sauce

    In a small pot over medium heat, melt a small portion of the butter. Add the minced shallot and a pinch of salt, cooking gently until the shallots are soft but not colored. Pour in the white wine and let it reduce until nearly dry. Reduce the heat to low. Gradually whisk in the cold, diced butter a few pieces at a time, until you've formed a thick emulsion. If the butter begins to melt too quickly, remove the pot from the heat momentarily. Cover the pot and set aside. Be careful not to get the sauce too hot as the water will evaporate and break your emulsion.

    3. Steam the Fish and Vegetables

    Bring your steamer to a boil. Place the seasoned halibut fillets in the steamer basket, ensuring they are not overcrowded. Steam for 7-10 minutes, or until the fish just flakes under pressure. Add the asparagus to the steamer alongside the fish in the last 3-4 minutes of cooking, depending on thickness, until they are bright green and tender-crisp.

    4. Finishing Touches

    Season the cooked asparagus with a pinch of salt. Reheat the beurre blanc on low heat if necessary. Stir in the minced chives and add lemon juice to taste, adjusting the seasoning with salt as needed. Plate the steamed halibut and asparagus, and generously drizzle with the beurre blanc sauce.


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