Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.
Ingredients
Makes 6 servings
Salad:
Fish:
For salad:
Step 1
Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
Step 2
Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD:Can be made 4 hours ahead. Cover and chill.
For fish:
Step 3
Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
Step 4
Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD:Can be made 1 hour ahead. Cover and chill.
Step 5
Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
Step 6
1比目鱼片每6盘。倒dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.
Nutrition Per Serving
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Reviews (23)
Back to TopThe fish part was fine -- I used swordfish because I happened to have two steaks on hand in the freezer. But the salad part -- what a phenomenal pain in the a**! And I only had to peel enough for two, not six -- if I'd had to peel that many asparagus spears, I would have lost my mind. Took a swift week-night dinner and turned it into way too much of a production. The game was definitely NOT worth the candle here.
mezzodiva54
Boston, MA
7/12/2015
I am surprised on the number a of good reviews. This dish was average at best. I agree the salad was the best part. I feel I waisted a good piece of fish with the breading.
dtbradley
Milwaukee, WI
6/12/2011
We made this for company. Halibut was very good -- although baking our thick piece (2.5 pounds) at 300 for 20 minutes wasn't enough. We increased the temperature to 350 and left it in the oven for about 25 minutes and it was perfectly done. The fennel-asparagus salad was good although it had a strong mustard flavor. I'd make the halibut again, but probably not the salad unless I modified it, possibly by adding some black olives and maybe a few pieces of orange.
tennisjean
Seattle
4/24/2011
This was an excellent meal! The only change I made was to use garlic rolls from a wonderful baker in town to make the crumbs......That combined with very fresh halibut was perfect. Loved the salad and found that if I pulled up on the asparagus as it got thinner that it was easier to shave. Looking forward to making this for company......
Anonymous
Jacksonville FL
3/30/2011
Absolutely delicious! The asparagus went quickly once I got the hang of using the vegetable peeler. I didn't trim the asparagus; lay each spear on cutting board holding the thick end and pull the spear against the peeler; the otherwise thick piece that you'd cut off ends up in your hand and you've not wasted any of the tender part. I took a prior reviewer's tip to add a bit of honey -- perhaps a tsp -- to salad dressing, which seemed a bit tart to me before I dressed the salad.
mcallen
Jacksonville, Florida
7/6/2010
I didn't think this was anything special. The salad was probably the best part about it. I won't be making this one again...
nataliedeininger
Dublin, CA
6/23/2010
This was a bit of work but worth it! I was amazed how moist and tender the halibut stayed (I think the secret is the crustless french breadcrumbs), and the flavor in the topping was delicate and yummy. The star was really the asparagus and fennel salad. I thought I'd be able to thinly slice the asparagus in the food processor, but quickly realized that wouldn't work. Shaving the asparagus with the veggie peeled was a pain, but it was a delicious way to serve asparagus (the fennel and dressing made a fantastic salad). Definitely nice enough to serve for guests, and definitely worth the trouble, but I'll probably save this for weekends when I have the patience to deal with shaving the asparagus
alipali
Santa Barbara, CA
5/28/2010
This was a delicious combination of flavours. Use fat asparagus for shaving. It has better flavour and is easier to shave. A great dinner!
Anonymous
Vancouver, B.C.
5/24/2010
This was so amazingly delicious! The topping was a perfect complement to the halibut -- not too overpowering. The salad was refreshing and elegant. I started to feel a bit crazy spending so much time peeling asparagus -- I'd love to find a better method. But results were worth it.
grillmaster
Boston, MA
5/4/2010
Very tasty. I added a half tablespoon of honey to the dressing since it was a bit sour for my taste. Received tons of compliments on how well the halibut was cooked! Great method!
jackistewart
5/3/2010
Great dish - will be a hit for a summer dinner party. Surprisingly, the halibut at Costco was very high quality. Substituted panko for the bread crumbs and cooked less than 20 minutes. Slightly sauteed the salad.
sean_c
Playa del Rey, CA
4/29/2010
I cut the recipe in half and our market was out of fresh bread crumbs so I used boxed. Not sure if the bread crumb replacement was the culprit, but it made way too much topping. The mixture did keep the fish nice and moist, but I don't think it it needed to go for the full 20 minutes (maybe 17 at tops). Loved the salad - a very nice accompaniment. Would do again!
chefnSF
San Francisco, CA
4/21/2010
We made this last night. The salad is really lovely- shaving the asparagus takes a bit of time but is worth it. The dressing is quite good. The bread crumb topping for the halibut is flavorful and nice but I found that it got soggy quickly when served.
emgrossi
Washington, DC
4/18/2010
This dish was excellent. The combination was fresh and melded well together. The asparagus peeling was a little challenging but worth it.
koopmanr
queens, new york
4/14/2010
Very tasty and pretty simple. You definitely need a peeler than can get flat up against a cutting board to get all of the asparagus. The salad is delicious, but I couldn't get enough of the thin slices of asparagus. Cooking time was right on the money.
jordane23
Vancouver
4/14/2010
