Halibut with Asparagus Provencal Recipe

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This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table.

Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who leads from his heart and lives to serve others – guests, employees, family and those in need.

Passion & Palate is endorsed by Chef Maria Hines, Coach Lenny Wilkens, Jay "The Bone" Buhner and many others. It features beautiful color photography and over 240 of your favorite recipes from Chef Howie.

Passion & Palate can be purchased at any John Howie Restaurant, or online: http://shinshinchez.com/product/john-howie-passion-palate

For more information, visit the Facebook page: https://www.facebook.com/#!/pages/Passion-and-Palate-Recipes-for-a-Generous-Table/485048181548797

Servings: 4


Cost per serving $1.53 view details
  • Halibut – 6oz block filets 4 each
  • Garlic-Lemon Oil – recipe follows 4 Tbsp.
  • Olive Oil 8 fl. oz’s
  • Garlic – shaved cloves, whole slices 2 Tbsp.
  • Onion – white, minced ½ cup
  • Asparagus – cut 4” long spears, tops only 1 lb...
  • Roma Tomato – diced ½” 3 cups
  • Pepper – fresh , ground , coarse 2 tsp.
  • Sea Salt 1 Tbsp. + 1 tsp.
  • Italian Parsley - sprig 4 each
  • Olive Oil 2 Tbsp.
  • Garlic – fresh, minced very fine 2 tsp.
  • Lemon Zest – fresh, minced very fine 2 tsp.
  • Lemon Juice – fresh 2 tsp.


  2. Mix ingredients together and hold refrigerated for service.
  4. Baste the filet with the garlic-lemon oil, season with salt & pepper, place the filet in a sauté pan over medium-high heat, and baste the filet with the remaining garliclemon oil then season with ¼ tsp. of salt and pepper. Cook for 1-2 minutes; turn over after the filet is lightly browned. Place in a pre-heated 400° oven and let roast for 6-8 minutes. Cook to an internal temperature of 120°, remove from the oven, and baste the filet with the remaining garlic-lemon oil then season with the seasalt.
  5. Meanwhile place the olive oil in a sauté pan begin to heat. Place the asparagus in the boiling water.
  6. When the olive oil is beginning to heat add the garlic and onion, let sauté until the garlic is turning golden brown. Drain the asparagus and add to the pan. Toss lightly, add the tomato and the remaining salt and pepper, cook and toss until the tomato has softened.
  7. Place the asparagus on the plate with the spears pointing out to the edge of the plate, from 9 o’clock to 2 o’clock. Allow some of the garlic, tomato and onion to go on the asparagus. Asparagus should be mounded 2-3 stalks high.
  8. Place the halibut on top of the ends of the asparagus in the center of the plate. Place the remaining tomato, garlic and onion mixture on the top edge of the fish.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 110g
Recipe makes 4 servings
Calories 125  
Calories from Fat 69 55%
Total Fat 7.79g 10%
Saturated Fat 1.09g 4%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 2351mg 98%
Potassium 291mg 8%
Total Carbs 4.45g 1%
Dietary Fiber 0.7g 2%
Sugars 1.76g 1%
Protein 9.45g 15%
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