Pan Seared Halibut With Caper Dill Butter Sauce & Asparagus

Serves 4

• 4  6-8 oz. halibut fillets
• 1 bunch asparagus
• 1 cup fresh dill, chopped
• 1 t finely chopped shallot
• 1 clove garlic, minced
• Olive oil
• 3 T butter
• 3 T capers
• 1 lemon (cut out meat of the lemon and chop)
• Splash of dry white wine
• Drake’s batter mix or seasoned flour
• Kosher salt and pepper

Pre heat oven to 400º. Rinse asparagus and trim off the ends. Baste asparagus with olive oil on an oiled broiling pan, sprinkle with kosher salt and roast for 8-10 minutes or until they are lightly browned.

Dust top and bottom of halibut fillets with Drake’s batter mix or seasoned flour. Heat ovenproof heavy-duty pan or skillet over med-high heat. When pan is hot add olive oil (2 T or enough to coat bottom of pan)

Sear halibut, meat side down until golden brown (about 2 minutes). Flip fish, place pan in oven for another 6-10 minutes or until fish is just opaque in the center (halibut thickness varies greatly, follow the 10 minute per inch total cooking time rule).

In a saucepan over med-high heat melt butter and add garlic and shallots. When garlic and shallots soften, add capers, chopped lemon, and dill, gently stir. Add a splash of white wine to thin the sauce down a bit.

Arrange asparagus on plates, top asparagus with halibut and top with lemon caper dill sauce.