Name: Pan-Seared Halibut with White Asparagus Risotto and Pea Purée
Yield: Makes 4 servings
Ingredients: 3 tablespoons grapeseed oil; 2 tablespoons minced fresh rosemary; 2 tablespoons minced fresh thyme; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 4 (6- to 8-ounce) skinless, boneless halibut fillets; 4 pieces caul fat*; 2 tablespoons olive oil; 1 cup blanched peas; 1/4 cup blanched baby spinach; 1 tablespoon freshly squeezed lemon juice; Kosher salt and freshly ground black pepper; 1 bunch white asparagus, peeled; 6 tablespoons unsalted butter; Kosher salt and freshly ground black pepper; 4 cups chicken stock or low-sodium chicken broth; 1 tablespoon olive oil; 1 medium shallot, minced; 2 cups arborio rice; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon minced fresh chives; 2 tablespoons minced fresh flat-leaf parsley; *Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Pan-Seared Halibut with White Asparagus Risotto and Pea PuréeMasterChef

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Recipe notes

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