Herb-Crusted Pacific Halibut With Creamy Asparagus Risotto
February 28th, 2024A Seafood Risotto That Honors a Springtime Harvest
This gorgeous seafood risotto gets its spring-green hue from the seasonal addition of asparagus. An herb-crusted fillet of Pacific halibut tops the dish with a mild but meaty protein, giving the recipe a delicious textural balance of crunchy and creamy in every perfect bite.
To time this dish properly, you’ll want to try your best to have the risotto finish cooking at about the same time as the fish so that the risotto rice stays hot and creamy and the fish is still crusty and golden. Start by getting the risotto cooking. Once you begin adding the stock, all you need to do is keep an eye on the rice and give it an occasional stir.
In the meantime you can begin to prepare the fish by assembling the breadcrumb crust. If you get the fish into the oven when the rice is about halfway cooked, you should be set up for a perfectly timed meal. If the fish isn’t quite done, you can keep the risotto covered on the stovetop for a few minutes so that it stays warm until ready to serve.
For a different take on risotto, try making a seafood risotto with Dungeness crab. Don’t have risotto rice at home? Skip the rice and serve the herb-crusted Pacific halibut with roasted asparagus.
Herb-Crusted Pacific Halibut With Creamy Asparagus Risotto
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
30 minutes
Total time
45 minutes
Yield
4 servings
Ingredients
- For herb-crusted fish:
- 4 (6 oz.) portions Pacific halibut
- Oil or cooking spray
- 8 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 2 cups panko breadcrumbs
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 3 teaspoons fresh dill, chopped
- 2 teaspoons fresh parsley, chopped
- 1 lemon, sliced for serving
- For asparagus risotto:
- 1 bunch asparagus, ends trimmed and cut into thirds
- 6 cups vegetable stock
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 ½ tablespoons garlic, minced
- 2 cups uncooked Arborio rice
- ½ cup dry white wine
- ¼ cup parmesan, grated, plus more for serving
- ½ cup Greek yogurt
- ¼ cup fresh parsley, chopped
Instructions
1. Arrange a rack in the oven to the center and preheat the oven to 425F. Line a baking dish with parchment paper. Lightly brush parchment with oil or cooking spray.
2. Start by making the risotto. Combine half of one of the bunches of asparagus with 1 cup of the vegetable stock in a blender and blend on high until smooth. Strain through a fine mesh strainer into a medium pot, and combine with the remaining 5 cups of stock. Bring to a simmer over low heat to keep warm.
3. Set a separate medium pot or Dutch oven over medium-high heat. Melt together the butter and oil, then add onion and sauté until translucent and soft, about 5 minutes. Add garlic and a pinch of salt & pepper. Cook until fragrant, about 1 minute.
4. Add the rice and stir until slightly toasted, about 2 minutes. Deglaze the pot with the wine and stir until all is evaporated.
5. Lower the heat to medium and add about 1 cup of the warm asparagus stock and continue stirring until the liquid is absorbed. Repeat this until all the liquid is added to the rice and rice is soft and creamy, about 30 minutes. Add the remaining asparagus pieces at about the 25-minute mark (5 minutes before rice is fully cooked and ready to serve).
6. While risotto is cooking, prepare make the fish: Pat fish dry with clean kitchen towel or paper towels, then season generously with salt and pepper. Arrange fish onto baking dish.
7. In a small bowl, combine breadcrumbs, garlic powder, onion powder, and chopped herbs together. Set aside.
8. In a small saucepan over low heat, melt butter with garlic. Continue cooking for about 2 minutes until garlic is fragrant. Drizzle the garlic butter over the fish, then spoon on breadcrumb mixture into the fish, pressing to adhere. Transfer to oven and bake until fish is beginning to flake, about 12 to 15 minutes depending on thickness of fillets.
9. Remove the risotto from the heat and stir in the parmesan, greek yogurt, and parsley. Season with salt and pepper to taste. Serve the fish atop the asparagus risotto with a squeeze of lemon juice and more parmesan if desired.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
