2 – 4 Oz Halibut Fillets, skin on
2 Tablespoons Olive Oil
1.5 Oz Dry White Wine
8 Asparagus Tips thinly sliced, the rest left whole
1.5 Cups Fish Stock
2 Oz Butter
1 Tablespoon Lemon Juice
1 Oz Shrimp
2 Oz Razor Clams
2 Oz Mussels
Salt and Pepper to Season
1. Heat a large saucepan and add white wine to the clams and mussels. Cook until the shellfish have opened, then remove and set aside. Throw away any that remain closed.
2. Season the halibut and drizzle with 1 tablespoon of olive oil before placing onto buttered baking paper and cook in the steamer for 6–8 minutes, or until cooked.
3. Heat another saucepan and add the remaining oil. Toss 6 whole asparagus tips in the oil, then add a ladle or two of fish stock. Cover and cook until just tender, adding more stock if needed. Remove asparagus and set aside.
4. Simmer the fish stock without the lid until reduced. Whisk in the butter and lemon juice and add asparagus, clams, mussels, and shrimp then stir.
5. Simmer for 2–3 minutes, until everything is cooked and hot through.
6. Place the shellfish mixture into the center of two shallow bowls and put the halibut on top. Garnish with slices of raw asparagus to serve
A 6-oz. filet of halibut provides 36 percent of the recommended dietary allowance for phosphorus, 37 percent for vitamin B6, 40 percent for magnesium, 71 percent for niacin, 91 percent for vitamin B12 and 135 percent for selenium, according to registered dietitian and author, Leslie Beck. It also provides vitamin A, additional B vitamins, calcium, iron, and zinc. Halibut is a lean fish with about 220 calories and 4.7 g of fat per 6-oz. serving.