Halibut and Spring Vegetable Skillet

Step 1

1 Pat the halibut as dry as possible with a paper or kitchen towel, then season the top with 1/8 teaspoon of each salt and pepper

Step 2

2 In a large nonstick skillet over high heat, heat the oil until shimmering

Step 3

3 Place the halibut in the skillet, top side down

Step 4

4 (It may sputter, so stand back a bit

Step 5

5 ) Cook the fish without moving it until browned, about 2 minutes

Step 6

6 Using a large spatula, transfer the fish to a plate

Step 7

7 Reduce the heat to medium and add the onion to the skillet

Step 8

8 Cook, stirring frequently, until softened, 2 minutes

Step 9

9 Then stir the asparagus, carrot, radishes and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper and cook until the vegetables have softened slightly, about 1 minute

Step 10

10 Add the wine, increase the heat to medium-high and cook, stirring occasionally, until the wine is reduced by about half, about 4 minutes

Step 11

11 Add the broth or water, lemon juice and butter and cook, stirring, until the butter has melted, about 1 minute

Step 12

12 Return the fish to the pan, cooked side up, nestling it into the vegetables

Step 13

13 Cook for 2 minutes, basting the fish occasionally with the sauce

Step 14

14 Then stir in the peas, and cook until the fish flakes easily with a fork and the vegetables are firm-tender, 1 to 2 minutes more

Step 15

15 Taste, and season with additional salt, pepper and/or lemon juice, if desired

Step 16

16 Divide the fish and the vegetables among 4 shallow bowls or plates, top with the chopped dill and parsley and serve