Alaskan Halibut with Spring Vegetables

• Wash all vegetables and greens thoroughly. Trim wild leeks (aka ramps) using only the white parts and cut into thin slivers. Prepare other vegetables as listed above.

Broth

• In a small pot, warm olive oil with basil over medium heat.
• Add vegetable trimmings, cover with lid and cook until vegetables start to soften (3-4 minutes).
• Add white wine and simmer until wine reduces by half. Add water, increase heat to high and bring to a boil. Simmer for 10 - 15 minutes, creating a flavorful cooking broth.
• Strain stock, squeezing out juices from the vegetables. Season with salt and reserve to the side.

Vegetables

• Heat large sauté pan over medium heat. Add 2 Tbs olive oil and slowly sauté the wild leeks for 2 minutes until slightly translucent.
• Add the asparagus, peas, fava beans, zucchini and fiddlehead ferns. Sauté until vegetables just begin to become tender, seasoning lightly with salt.
• Add the vegetables broth, bring to a simmer. Add chopped basil and stir together to combine. Set aside.

Halibut

• As the vegetables begin to cook, heat a medium sauté pan or cast-iron skillet with 3 Tbs of canola oil over medium-high heat. Lightly season halibut with salt. When oil is hot, carefully sear the halibut, about 3-4 minutes until crusted and golden brown.
• Gently flip fillet over and continue cooking an additional 3-4 minutes depending on thickness, until halibut is cooked through (the flesh does not resist when gently touched and begins to flake apart easily).

Assembly

• Spoon the vegetables and broth onto 4 warm plates or shallow bowls.
• Place halibut fillets on top of vegetables.
• Garnish with micro basil and pea shoots.
• Finish with a thread of flavorful extra virgin olive oil and serve immediately.