The Square’s Roast Halibut With Crab and Iceberg Lettuce
20 asparagus spears, ends trimmed, stalks peeled
4 6-ounce halibut fillets (preferably thick pieces from a large fish)
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 cup unsalted butter
7 ounces crab meat, picked over
2 middle leaves iceberg lettuce, cut into 1/2-inch squares
2 plum tomatoes, blanched, seeded and diced
1 bunch fresh chives, finely chopped
1 tablespoon lemon juice
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Preheat the oven to 350 degrees. Bring a large pan of salted water to a
boil. Add of the asparagus, cook 2 to 3 minutes, until tender, remove and
refresh in ice water. Repeat with the remaining asparagus. Remove asparagus
from the ice water, drain well and reserve. -
Place a heavy-bottomed nonstick pan with an ovenproof handle over medium heat. Season the fish on both sides with salt and a little pepper. Put the olive oil into the pan and fry the fish until golden. Transfer to the oven
for 4 to 5 minutes. -
Put 1 tablespoon of warm water into a pan and add 1/2 of the butter.
Bring to a boil and swirl the pan to emulsify. Add the asparagus, warm
through, season to taste and reserve. -
Put 1 tablespoon of water into a small pan and bring to a boil. Add the
remaining butter and swirl the pan to emulsify. Add the crab, lettuce,
tomatoes and chives. The result should be buttery but not too wet. Season
with salt, pepper and lemon juice. -
To serve, make a bed of the crab mix on each of 4 plates, top with the
halibut and arrange 5 asparagus spears alongside.
YIELD 4 servings