Andiamo recipe: Halibut Al Fresco

(4) 5oz  halibut fillets

4tbl  Olive Oil

4 tbl unsalted butter

3tsp salt and pepper

24 fl oz  Lemon Basil Broth

4oz  fava beans

20  heirloom grape tomatoes cut in half

4oz  antipasto pitted olives

8oz  asparagus peeled

1 lb  pappardelle fresh pasta

to taste                salt and pepper

4oz  parmesan cheese

Instructions:

Season the halibut with salt and pepper and cook over medium-high heat in the oil and butter, get a good hard sear.

Flip the halibut and sear for 1 more minute.

Add the lemon basil broth, bring to high simmer.

Add the fava beans (shucked and peeled), heirloom grape tomatoes, olives and asparagus.

Simmer until tender.

Toss with pre-cooked pappardelle, salt, pepper and parmesan cheese.

Plate the pasta in large rimless bowl, remove the halibut to keep top seared crisp, pour remaining sauce over the pasta, then top with halibut fillet.