Spiced Halibut Fillet with Pearl Onion and Asparagus
- Asparagus1 bunch50 kcal
- Cardamom5 g16 kcal
- Chickpeas116 g438 kcal
- Dried dill weed2 g5 kcal
- Epazote1 bunch6 kcal
- Halibut fillet146 g133 kcal
- Pearl onion1 piece4 kcal
- Sea salt7 g0 kcal
- Tarragon1 bunch18 kcal
- Tomato passata256 ml97 kcal
- Vegetable shortening15 g133 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Thai-inspired comfort food: tender halibut fillet paired with pearl onion and asparagus and chickpeas, finished with tarragon and epazote and a hit of dried dill weed and cardamom. 1. Pat the halibut fillet dry and season with sea salt, dried dill weed and cardamom. 2. Heat vegetable shortening in a heavy pan and pan-fry the halibut fillet until it develops a deep golden crust, about 15 minutes. 3. Add pearl onion and asparagus to the pan and cook until just tender, stirring in tarragon and epazote for fragrance. 4. Cook the chickpeas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato passata before serving hot.