Seared Halibut with Spring Vegetables

Recipe Summary

Recipe Servings: 4 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 30 minutes


4 halibut fillets marinated in olive oil
1 medium Japanese eggplant, diced
2 medium zucchini, diced
1/2 pound asparagus, peeled and halved
2 ounces fava beans, blanched and peeled
1/2 pound shallots, divided
2 cups tomatoes, quarted and roasted
2 ounces wild mushrooms, quartered
2 bunches basil chiffonade
1 1/2 cups Lucini® Premium Select Extra Virgin Olive Oil®
Salt and freshly ground black pepper
1/2 cup vegetable broth


Heat Lucini® Premium Select Extra Virgin Olive Oil® in a skillet, sauté all vegetables except tomato and shallot until soft about 5 minutes. Add tomatoes, 2 ounces of the shallots and basil and cook for 2 minutes. Season with salt and pepper, and reserve.

In another sauce pan, heat a tablespoon of the extra virgin olive oil, and sauté remaining shallots until translucent. Add asparagus, cover with vegetable broth, and bring to a boil.

Transfer vegetables and asparagus broth to a blender, and process with remaining olive oil until sauce is smooth. Strain, season to taste, and keep warm.

Season fish with salt and pepper. Saute with olive oil, and cook until medium rare. To serve, spoon sauce on four heated plates. Place the mixed vegetables in the center. Serve fish on top. Garnish with drizzle of Lucini® Premium Select Extra Virgin Olive Oil® and sprig of basil.


In 1996, Chef Francois Kwaku-Dongo moved to Chicago to open the newest of Wolfgang Puck's Restaurants, Spago Chicago, as Executive Chef and Partner.