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.