HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS
Steps:
- Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender, about 5 minutes. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes. Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet. Add lemon juice and butter; stir until butter melts. Season with salt and pepper. Spoon warm vegetables and broth over fish.
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dustin fox
dustinf28@hotmail.frThis recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
ahmed suzon
suzon63@hotmail.frI'm not sure what went wrong, but my halibut turned out dry and overcooked. I think I might have cooked it for too long.
Simon Chaudhaary
simon40@hotmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The halibut is cooked to perfection and the Pernod broth is divine.
Umair Mazhar
mazhar49@gmail.comI would recommend this recipe to anyone who loves halibut and Pernod. It's a great dish for a special occasion.
Deo phone technician
t-d@gmail.comOverall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Lockye iob
l.i@gmail.comThe fennel and asparagus were a bit too crunchy for my taste. I think I would have preferred them to be cooked a bit more.
Jam Waqas
wjam95@gmail.comThe Pernod broth was a bit too strong for me. I think I would have preferred a milder flavor.
Marc Fisher Jr.
m-j84@hotmail.co.ukThis dish was a bit too fishy for my taste. I think I would have preferred a different type of fish, such as salmon or trout.
Ronald Rose
rose96@hotmail.co.ukI'm not a big fan of anise flavor, so I was hesitant to try this recipe. However, I was pleasantly surprised. The Pernod broth was subtle and didn't overpower the delicate flavor of the halibut. The fennel and asparagus were also a nice touch.
godfred frimpong
gfrimpong38@gmail.comThis recipe was easy to follow and the results were delicious. The halibut was cooked perfectly and the Pernod broth was flavorful. I will definitely be making this again.
Alicia Seay
seay-alicia43@yahoo.comI followed the recipe exactly, and the results were amazing. The halibut was flaky and tender, and the Pernod broth was rich and flavorful. The fennel and asparagus were a great addition, and they added a nice pop of color to the dish.
Zenix Rasooli
rasooli4@gmail.comThis dish was a hit with my family! The halibut was cooked perfectly, and the Pernod broth was so flavorful. The fennel and asparagus added a nice touch of color and crunch. Highly recommend!
Ryan Higgins
higgins@hotmail.comI'm always looking for new and exciting ways to cook halibut, and this recipe definitely delivered. The Pernod broth added a unique and flavorful twist, and the fennel and asparagus were the perfect accompaniments. Will definitely be making this agai
Valentine Chinonso
chinonsovalentine51@aol.comThis halibut dish was an absolute delight! The Pernod broth infused the fish with a subtle anise flavor, while the fennel and asparagus added a delightful crunch and freshness. The combination of flavors and textures was simply divine.