Pan Roasted Halibut With Spring Vegetables

1 1/2 pounds halibut fillet, 3/4" thick, cut into 4
pieces
salt to taste
freshly ground black pepper to taste
2 tablespoons olive oil
1 cup blanched pencil asparagus tips
1/2 cup blanched, shelled fresh fava beans
1/4 cup white wine
1 tablespoon butter
3 tablespoons chopped tarragon leaves

Season halibut with salt and pepper. In a saute pan, heat oil. Add fish,
flesh-side down, and saute for 4 minutes. Turn fish and saute, skin-side
down, for 4 minutes. Add blanched asparagus tips and fava beans to fish,
and cook for 2 minutes. Add wine and reduce for 1 minute. Stir in butter
and tarragon and serve. Serves 4.


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