When it comes to seafood Halibut is high on my list of favorite fish and this restaurant style dish is as easy to make as it is delicious! With the addition of crabmeat and asparagus, I’ve taken this dish to another level.
- 16 ounces Alaskan Halibut fillets 2 8 ounce fillets frozen or fresh
- 8 ounces asparagus 16-20 spears
- 12 grape tomatoes cut in half
- 4 ounces crabmeat
- 1 teaspoon chopped garlic
- 1 teaspoon fresh parsley chopped
- 1 tablespoon olive oil more if needed
- sea salt and black pepper to taste
- old bay seasoning to taste
Season asparagus with sea salt, black pepper and olive oil. Roast asparagus spears in 350 oven for 15-20 minutes while you prepare the halibut.
Rinse halibut with cool water and pat dry with paper towels. Lightly season with sea salt, black pepper and old bay.
Heat a large skillet over medium-high heat and add olive oil to the pan. Place seasoned side of halibut into hot oil and sear halibut on the seasoned side for 3-4 minutes or until golden brown. Turn fish over and lightly sear the other side.
Place halibut in a baking dish with a little water and allow to finish cooking in the oven with the asparagus for 5 minutes.
In the small frying pan add a little olive oil with chopped garlic and grape tomatoes then lightly saute for 1-2 minutes.
Add crabmeat and keep cooking until crabmeat is well heated.
Add parsley to crabmeat take off heat.
Place asparagus on the plate, then the halibut and top with crabmeat mixture.
Serve with your favorite side dish.