Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Guest: Alena Kulai, Premier Catch
2
20 minutes
12 minutes
Main Course
Bright, fresh, and full of flavor, this lemon asparagus stuffed halibut features tender wild halibut fillets filled with crisp asparagus spears, zesty lemon, and a savory herb blend. Baked to perfection, it's a light yet satisfying dish that’s perfect for spring dinners or special occasions.
8 oz fillet of Wild Pacific Halibut
1 bunch Asparagus
¾ cup shredded cheddar cheese
½ large lemon, sliced
3 tbsp butter sliced
Oil, for greasing the pan
½ tsp salt (divide in half)
½ tsp pepper (divide in half)
½ tsp garlic salt (divide in half)
2 toothpicks
Preheat oven to 400°F.
Rinse, pat dry, and trim asparagus. (Bend each asparagus until it snaps)
Wash and pat dry the fillet. Cut in half.
Pound each fillet half into almost double the size. Be gentle to keep the fillet in one piece (Use food wrap to help from sticking).
Season the fillets lightly on top and massage with your fingers. (Approx ¼ tsp of each- salt, pepper and garlic salt)
Place 8 Asparagus to the end of each fillet (4 ends facing to the left and 4 to the right). Roll tightly and secure with a toothpick.
Grease a baking pan with oil. Line all the asparagus to the bottom of the baking pan and place the 2 fillet rolls on the top.
Season with the rest of the salt, pepper and garlic salt all around. Add lemon and butter slices.
Bake for 10 minutes uncovered, or until the fish is opaque and flakes easily. Gently remove toothpicks. Top with shredded cheese and broil for 2 more minutes, until the cheese is melted and bubbly.
Rest for 5 minutes before serving.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
