Name: Seared Halibut with Berry Compote and Roasted Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the halibut and vegetables: -; 1 1/2 pounds mixed marbled potatoes, halved lengthwise -; 1 pound asparagus, tough ends trimmed away -; 6 tablespoons extra virgin olive oil, divided -; 4 6-ounce boneless halibut filets -; Salt and ground black pepper -; For the compote: -; 1 cup red wine -; 1/4 cup balsamic vinegar -; 2 tablespoons honey -; 1 1/2 cups Well•Pict strawberries, coarsely chopped -

Seared Halibut with Berry Compote and Roasted Vegetables

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Seared Halibut with Berry Compote and Roasted Vegetables

1. For the halibut and vegetables: -

2. 1 1/2 pounds mixed marbled potatoes, halved lengthwise -

3. 1 pound asparagus, tough ends trimmed away -

4. 6 tablespoons extra virgin olive oil, divided -

5. 4 6-ounce boneless halibut filets -

6. Salt and ground black pepper -

7. For the compote: -

8. 1 cup red wine -

9. 1/4 cup balsamic vinegar -

10. 2 tablespoons honey -

11. 1 1/2 cups Well•Pict strawberries, coarsely chopped -

How to cook deliciously - Seared Halibut with Berry Compote and Roasted Vegetables

1. Stage

Preheat oven: Heat oven to 425° F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

2. Stage

Roast the veggies: In a large bowl, toss potatoes with 2 tablespoons olive oil and a generous sprinkle of salt and pepper. Turn potatoes out onto the prepared baking sheet and roast for 15 minutes, or until golden brown. While the potatoes are roasting, place the asparagus in the same bowl that the potatoes were in and drizzle with 1 tablespoon of olive oil. Generously sprinkle with salt and pepper. After the 15 minutes roast time for the potatoes, remove pan from oven, and push potatoes to one side of the pan with a heatproof spatula. Add the asparagus onto the other side of the baking sheet. Place the pan back in the oven and roast for an additional 12-15 minutes (depending on thickness of stalks), or until asparagus and potatoes are tender.

3. Stage

Make the compote: While the veggies are cooking, place the wine, vinegar, honey, and 3/4 cup of the strawberries in a medium pot over medium-high heat. Simmer for 10-15 minutes, or until mixture has been reduced by half. The liquid will still be thin. Add the reserve 3/4 cup of strawberries to the warm compote and set aside.

4. Stage

Cook the halibut: Pat the halibut dry with paper towels and season with salt and pepper on both sides. In a large nonstick skillet, warm the remaining 3 tablespoons olive oil over medium-high heat until shimmering — you want the pan really hot before adding the halibut. Sear the fish for 3-5 minutes on one side. Then flip and cook for an additional 5 minutes (although this will vary depending on thickness of filet), or until the center of the fish springs back when you touch it. It should also flake easily with a fork.

5. Stage

Serve: Serve halibut with a side of roasted potatoes and asparagus, and a generous spoonful of compote.