Smoked Paprika & Almond Crusted Halibut with Lemon-Garlic Asparagus and Brown Butter Caper Sauce

Ingredients

• 2 Halibut fillets
• 1/2 cup Blanched Almond Flour
• 1 tablespoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper
• 1 Large Egg
• 2 tablespoons Avocado Oil
• 1 bunch Asparagus
• 1 Lemon 1 Lemon
• 3 Garlic cloves
• 4 tablespoons Unsalted Butter
• 2 tablespoons Non-pareil Capers
• 1 tablespoon Fresh Parsley

Instructions

1. Pat the halibut fillets very dry with paper towels. Season both sides with 1/4 teaspoon of sea salt and 1/8 teaspoon of black pepper. In a shallow dish, whisk the egg. In another shallow dish, combine the almond flour, smoked paprika, garlic powder, and the remaining 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Dredge each halibut fillet first in the egg wash, allowing excess to drip off, then press firmly into the almond flour mixture to create an even crust on both sides.
2. Prepare the asparagus: In a medium bowl, toss the trimmed asparagus with 1 tablespoon of avocado oil, juice from half of the lemon, and 2 minced garlic cloves. Season lightly with salt and pepper.
3. Heat a large skillet (cast iron or non-stick) over medium-high heat. Add the remaining 1 tablespoon of avocado oil. Once shimmering, carefully place the crusted halibut fillets in the pan. Sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C). Remove the halibut from the pan and set aside on a plate to rest.
4. While the halibut rests, add the seasoned asparagus to the same skillet (or a separate pan if preferred). Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred. Remove from heat.
5. In a small saucepan or the same skillet (wiped clean), melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a rich golden-brown color and smells nutty. Be careful not to burn it. Remove from heat immediately. Stir in the drained capers, the remaining 1 minced garlic clove, and the juice from the other half of the lemon. Stir well to combine.
6. To serve, place a halibut fillet and half of the asparagus on each plate. Drizzle generously with the warm brown butter caper sauce. Garnish with fresh chopped parsley, if desired. Serve immediately.

Nutrition (per serving)