CHEF JEFF — ONE BYTE AT A TIME: Halibut with Asparagus

This recipe is from San Francisco chef Traci des Jardins, who made it all the way to the finals of Bravo TV’s “Top Chef Masters.”

Halibut with Asparagus

4 spears asparagus

6-ounce halibut fillet, skin removed

Olive oil, to coat bottom of pan

1 knob butter

2 shallots

2 tablespoons balsamic vinegar

2 tablespoons parsley, chopped

Salt and pepper, to taste

In saute pan, cook asparagus for about 3 to 5 minutes. Reserve. Saute fish in oil for about 1 ½ minutes on each side. Remove from pan. Add butter. Brown butter slightly. Add shallots. Soften. Add balsamic. Bring to boil. Add a little water to emulsify. Season with salt, pepper. Add parsley. Place asparagus in center of plate, place fish on top. Spoonbrown butter balsamic over.

Yield: Serves 1.

Note: “Knob” of butter is small blob, size of small walnut.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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