Pan-Seared Halibut with Saffron Risotto and Lemon-Garlic Asparagus

Ingredients

• Halibut fillets 2 pieces
• Arborio rice 1 cup
• Chicken or vegetable broth 4 cups
• Dry white wine 0.5 cup
• Shallot 1 medium
• Garlic 2 cloves
• Asparagus spears 1 bunch
• Saffron threads 0.25 teaspoon
• Unsalted butter 4 tablespoons
• Parmesan cheese 0.5 cup
• Lemon 1 medium
• Olive oil 2 tablespoons
• Salt to taste
• Black pepper to taste

How to Cook

1. Bring the broth to a simmer in a small saucepan and keep it warm over low heat. In a separate small bowl, steep saffron threads in 2 tablespoons of the warm broth.
2. Finely mince the shallot and garlic. Trim the woody ends off the asparagus spears. Zest half of the lemon and cut the lemon in half.
3. Pat the halibut fillets dry with paper towels and season generously with salt and pepper on both sides.
4. In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
5. Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges are translucent.
6. Pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
7. Begin adding the warm broth to the rice, one ladleful (about 0.5 cup) at a time, stirring frequently until each addition is almost completely absorbed before adding the next. Continue this process, adding the saffron-infused broth with the third or fourth ladleful, for about 20-25 minutes, until the rice is creamy and al dente.
8. While the risotto is cooking, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the asparagus and minced garlic. Sauté for 5-7 minutes until tender-crisp, then squeeze half a lemon over it and season with salt and pepper. Remove from skillet and set aside.
9. In the same skillet, add 1 tablespoon of butter over medium-high heat. Once the butter is melted and shimmering, carefully place the halibut fillets skin-side down (if applicable) or presentation side down. Sear for 3-4 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 145°F (63°C).
10. Once the risotto is al dente, remove it from the heat. Stir in the remaining 2 tablespoons of unsalted butter, the grated Parmesan cheese, and the lemon zest. Stir vigorously for 1-2 minutes to emulsify and create a creamy texture. Taste and adjust seasoning as needed.
11. Serve the saffron risotto immediately, topped with the pan-seared halibut and a side of lemon-garlic asparagus. Garnish with fresh herbs if desired.