This gorgeous pan-seared halibut with buttery spring vegetables feels light, yet still substantial enough for dinner. Resist the temptation to move the halibut as it sears. The key to getting a perfect golden-brown crust is letting the fish cook undisturbed on one side in the skillet. The tender-crisp veggies make a delicious side dish to the halibut, so be sure to not overcook them. Look for fish that has an even thickness so that it cooks at the same rate.
How to Make It
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Pat halibut fillets dry; sprinkle evenly on both sides with black pepper and 1/2 teaspoon of the salt. Add fillets to skillet; cook, undisturbed, until deeply browned and a thermometer inserted in thickest portion of fillets registers 140°F, 4 to 5 minutes per side. Transfer to a plate; cover to keep warm.
Wipe skillet clean; add 1 tablespoon of the oil. Add asparagus and leek; cook over medium-high, stirring often, until asparagus begins to soften and leek is tender, about 3 minutes. Add bell pepper and lemon zest; cook, stirring often, until bell pepper softens, 1 to 2 minutes. Add peas, butter, and remaining 1/2 teaspoon salt; cook, stirring often, until butter melts and peas are warmed through, about 1 minute.
Spoon about 2/3 cup vegetables onto each of 4 plates; top with 1 fillet. Drizzle evenly with remaining 1 tablespoon oil; sprinkle with parsley. Serve hot
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