Halibut Piccata With Asparagus

Recipe courtesy of our friends at A Sweet Pea Chef


2 lbs fresh asparagus, trimmed
1 8-oz package quinoa noodles
1 tbsp olive oil
4 6-oz halibut fillets
1 tsp sea salt
1/2 tsp ground black pepper
1 1/2 tbsp olive oil
1/2 cup chickpea flour
2 tbsp lemon juice freshly squeezed (about 1 lemon)
1 whole lemon, thinly sliced
1/4 cup low sodium chicken stock
1/4 cup Llano Estacado Pinot Grigio
2 tbsp capers
Italian parsley, chopped (optional garnish)

Fill a deep stockpot with water and heat over high heat. Once boiling, add the quinoa noodles. Cook just until al dente, about 7-9 minutes. Remove noodles, and rinse with cold water, and then set aside.

In the same water, add the asparagus, and cook 6-8 minutes, until mostly tender. Remove from water, and set aside until ready to plate.
Season both sides go the halibut with sea salt and ground black pepper.
Combine the chickpea flour, remaining sea salt and ground black pepper in a shallow dish.

Heat the olive oil in a large skillet over medium-high heat.

Take each seasoned halibut and dredge into the flour mixture, taking care to shake off excess each time.

Once the oil is hot, transfer the dredged fish to skillet and cook until golden brown, approx. 3-5 minutes per side.

Once golden on each side, add the lemon juice, lemon slices, chicken broth, wine, and capers.

Cook for 8-10 minutes, or until the halibut is cooked through and the sauce is reduced.

To serve, plate halibut over the asparagus, and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.