After a fun and exciting trip to Vermont, it feels good to be back home. I have spent the last couple of days getting life organized and nursing a cold that I picked up during my travels. Now that I am unpacked and my body is beginning to revive, I am looking forward to getting out to the farmer’s markets and back in the kitchen.

Even with a few sniffles I managed to throw together a nice dinner last night that was inspired by a dish my friend Kerri enjoyed at The Kitchen Table Bistro in Richmond, Vermont. The Kitchen Table Bistro is a chef-owned restaurant run by a husband and wife team who met while training at the New England Culinary Institute. Their experiences working in some of the best restaurants in San Francisco and Napa inspired them to open an upscale but casual restaurant with an emphasis on the use of seasonal and local ingredients.

The inspiration behind this recipe is certainly spring, with a pan-roasted halibut filet surrounded by fresh asparagus and fava beans in a light butter sauce. This is a dish that requires a bit of preparation but comes together very quickly, and it is a perfect weeknight meal when you have a bit more time. I am a big fan of halibut, and with the availability of wild salmon in question this summer, halibut is a great substitute since it offers a similar nutritional profile.

Halibut with Asparagus & Fava Beans
Serves 4

• 1 small shallot, minced
• ¼ cup white wine vinegar
• ¼ cup dry white wine
• ½ cup (1 stick) cold unsalted butter, cut into small cubes
• 1 tablespoon fresh thyme
• Sea salt
• Fresh ground black pepper
• 1 bunch asparagus, trimmed and sliced into bite-size pieces
• 2 cups fava beans (about 8-10 large pods), shelled
• 1 tablespoon extra virgin olive oil
• 4 halibut filets

Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Using a spider, remove the asparagus from the boiling water to a colander set over the sink. Add the shelled fava beans to the boiling water and blanch for 2 minutes. Using a spider, remove the fava beans and add to the colander with the asparagus.

Fill a small saucepan with about 2 inches of water and set over low heat. Cover with a heat-resistant glass bowl (big enough to hold 2-3 cups of liquid).

In a medium saucepan set over medium-high heat, combine the shallot, vinegar, and wine. Cook 5-8 minutes or until reduced to about 2 tablespoons.

Turn off the heat source and allow the shallot mixture to cool slightly, about 2-3 minutes. Over low heat, add the butter three pieces at a time, whisking until almost completely emulsified. Continue until all of the butter has been combined. Stir in the thyme and season with a pinch of sea salt and fresh ground pepper. Taste and adjust seasonings.
Add the sauce to your prepared glass bowl set over the simmering water (this will keep your sauce warm without separating).

In a large cast-iron skillet set over medium-high heat add 1 tablespoon of extra virgin olive oil to coat. Add the halibut filets and cook for 3 minutes. Gently flip the halibut filets over and cook for 3 minutes. Add the blanched asparagus and fava beans to the skillet, stirring them frequently. Remove the skillet from the heat.

Plate the halibut filets, asparagus, and fava beans. Pour the sauce over the filets and serve immediately.