Courtesy of Chef Rod Butters, The Okanagan Table: The Art of Everyday Home Cooking
- 1 lb asparagus, tough stalk ends removed
- 4 Tbsp unsalted butter
- 1 (12-oz) skinless halibut fillet, cut in half
- Sea salt and coarsely ground black pepper
- 2 cloves garlic, thinly sliced
- Egg Pickle Mixture
- 2 eggs
- 2 slices bacon, chopped
- 1 large dill pickle, chopped
- 1 Tbsp chopped parsley
- 1 Tbsp extra-virgin olive oil
Egg Pickle Mixture
Put the eggs in a small saucepan, add enough cold water to cover by 1 inch, and bring to a boil over medium-high heat. Cover, remove from heat, and set aside 8 to 10 minutes. Drain, then cool in cold water. Peel, slice, and set aside.
Heat a small skillet over medium heat, add the bacon, and sauté for 5 minutes, until crispy. Set aside.
Combine all ingredients in a small bowl. Keep at room temperature before serving.
Using a steamer, steam asparagus for 4 to 6 minutes, until just tender. Meanwhile, heat a nonstick skillet over medium heat and add the butter. Season the halibut with salt and pepper, add it to the pan, and cook for 4 to 6 minutes, until golden. (Adjust heat of pan higher or lower if necessary.) Add the garlic to the pan. Flip the halibut pieces over and cook for another 2 to 4 minutes, until cooked but still slightly translucent in the centre. Transfer the fish to a plate and set aside.
Put the asparagus on two serving plates, spoon over the egg-pickle mixture, and place the halibut on top. Spoon over garlic pan juices and serve.
This dish was first served at Fresco Restaurant & Lounge in 2002. Chef Rod Butters and Audrey Surrao (RauDZ Creative Concepts Ltd) are celebrating 20 years in 2021 of supporting local in our Okanagan community.