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Alaskan Halibut with Glazed Carrots, Pearl Onions and Asparagus
Recipe by: (Serves 6)

Ingredients:
6 fresh halibut filets, approximately 6 oz each
½ cup all-purpose flour for dredging
¼ cup olive oil for sautéeing

2 carrots, peeled and cut on a bias
1 pint pearl onions, peeled
¼ cup granulated sugar
¼ cup brown sugar
4 Tbsp butter
½ tsp salt
3 cups DK Chicken or Vegetable Stock

½ cup cooked fresh peas (or substitute frozen)
2 bunches fresh asparagus, sliced on the bias, blanched

¼ cup sherry vinegar

Method:
In a heavy-duty saucepot, combine the carrots, onions, brown and white sugar, butter and salt in the three cups of water. Bring to a boil and lower to a simmer. Cook until the carrots and onions are glazed, approximately 30-45 minutes. Keep warm.

Heat a 12-inch skillet (preferably non-stick) over medium high heat. Add the olive oil. Season the halibut filets with salt and pepper, and dredge in the flour. Place in the hot oil, and cook for 3 minutes on the first side. Turn and cook for two more minutes, depending on the thickness of the filets. Remove from the pan and keep hot.

Discard any oil remaining in the pan. Add the carrots, onions, peas and asparagus, and heat thoroughly. Season to taste, and divide the vegetables onto six plates. Top each with a piece of halibut, and drizzle the fish with sherry vinegar. Serve immediately.

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