Ingredients    : 

3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the
organs of some animals, including pigs, sheep, and cows. When
wrapped around meat or fish, it adds flavor, moisture, and fat,
and basically melts into the meat or fish as it cooks. Some
butchers and specialty markets carry caul fat, but you may need
to ask your butcher or supermarket meat counter to order it. If
you can’t find caul fat, try wrapping the halibut in thin strips of
bacon.

Direction   : 

Marinating the halibut: Mix the thyme, oil, pepper, rosemary and
salt together in a big bowl or baking dish.

Put in the halibut and mix until the halibut is well-coated with the marinade mixture.
Use a plastic wrap to cover the bowl, and keep it in the fridge for
20-30 minutes to let it marinate.

Preparing the pea pur é e: Combine the spinach, lemon juice and
peas together using a food processor or a blender; stop the
processing to scrape down the sides from time to time. Process
the mixture until it is smooth in consistency. Add in pepper and
salt to taste then put it aside.

Preparing the risotto and asparagus: In a big bowl, put in ice
water.

Put water and salt in a medium-sized saucepan and let it boil over
high heat setting.

Put in the asparagus and let it boil without
cover for 2-3 minutes until it is tender-crisp.

Drain the cooked asparagus spears and transfer it into the ice water right away to
stop the cooking process.

Drain the asparagus once more and pat them dry.

Put 2 tablespoons of butter in a medium-sized saucepan and let it
melt over moderately high heat setting. Put in the asparagus and
mix it well with the melted butter until coated.

Add in pepper and salt to taste and put it aside.

Pour the chicken stock in a medium-sized saucepan and let it
cook over moderate heat setting until it is warm.

Let the chicken stock stay hot on the stove.

Put the olive oil in another medium-sized saucepan and let it heat
up over moderate heat setting.

Put in the shallot and let it cook while stirring it from time to time until the shallot has softened.
Put in the rice and let it cook while continuously stirring until it is
just toasted.

Pour in 1 cup of the hot chicken stock and let the
mixture simmer while stirring it often for about 4 minutes until
the stock has almost absorbed.

Add some extra, 1 cup of the chicken stock at a time for about 20 more minutes until the rice
has softened and the consistency of the mixture is creamy; let the
stock be absorbed prior to adding in another cup while stirring the
mixture frequently.

Put in the chives, remaining 4 tablespoons of
butter, parsley and Parmesan cheese.

Add in pepper and salt to taste and let the mixture stay warm.

Finishing up the halibut: Preheat your oven to 350 ° F.

Take the marinated halibut from the marinade mixture and pat it
dry; roll each of the halibut fillets in a piece of caul fat.

Put olive oil in a big saut é pan and let it heat up over moderate heat
setting. Put in the caul fat-wrapped halibut fillets and let to sear
evenly on all sides, then put in the preheated oven and let cook
for 3-5 minutes until it has finished cooking.

Serving: Distribute the cooked risotto evenly onto 4 plates. Put
the cooked halibut and asparagus over each of the risotto plates
then pour the pea pur é e on top.

Nutrition Information  : 

Calories: 1084
Total Fat: 48 g(74%)
Saturated Fat: 17 g(86%)
Sodium: 1673 mg(70%)
Fiber: 8 g(33%)
Total Carbohydrate: 103 g(34%)
Cholesterol: 160 mg(53%)
Protein: 59 g(118%)