There is a saying in Spanish: "De la mar el mero y de la tierra el cordero" ("from the sea, halibut, and from the earth, lamb.") This traditional Basque recipe is usually made with hake but because of the difficulty of finding hake where we live I used halibut. It is a very delicate fish with a sweet flavor but easy to overcook. Like codfish, it has to be moist, juicy and flaky. This is a North Pacific Halibut and unlike the ones you buy in Spain, which usually are no more that a foot and a half long, they are huge and therefore sold in big fillets.
4 garlic cloves
1 cup parsley
3 halibut fillets divided in half
1 can green peas with its liquid. It gives a lot of flavor to the sauce.
1 jar white asparagus with its liquid
1/2 cup water with 1 tablespoon cornstarch
6 hard boiled eggs (1 per person), cut in half
salt and pepper to season
|One bite full of omega 3, vitamin B, B12, proteins|
Season the halibut fillets and place in a pan with olive oil and garlic. When the garlic and halibut start changing color, flip the fish to the other side and cook just enough to give some color to the halibut. Remove from the pan. Add the parsley, green peas and asparagus with their liquid. Then add the water with cornstarch and simmer for 10 minutes. Add the fish to the sauce and cook each side for a couple of minutes until the fish is flaky. Avoid overcooking because otherwise it will be very dry. Add the eggs and serve, pouring the sauce over the halibut and eggs. My kids love this recipe. The fish is moist but not fishy and the sauce with the peas is a hit.