Pan-Seared Halibut with Lemon-Dill Sauce and Roasted Asparagus
- A light and flavorful dish featuring pan-seared halibut with a bright and tangy lemon-dill sauce. Served alongside tender roasted asparagus, this dish offers a healthy and delicious culinary experience. The cannabis is infused into the lemon-dill sauce, adding a subtle relaxation to the flaky halibut.
- Ingredients:2 halibut filletsSalt and pepper to taste1 tablespoon olive oil1 pound asparagus, trimmedFor the Lemon-Dill Sauce:1/4 cup butter2 cloves garlic, minced1/4 cup dry white wine1/4 cup chicken broth2 tablespoons lemon juice2 tablespoons chopped fresh dill1 tablespoon cannabis-infused olive oil
- Instructions:Roast the Asparagus: Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes, or until tender.Make the Lemon-Dill Sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute.Add Wine and Broth: Add white wine and chicken broth to the saucepan. Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced slightly.Add Lemon, Dill, and Oil: Stir in lemon juice, dill, and cannabis-infused olive oil.Sear the Halibut: Season halibut fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the halibut for 3-4 minutes per side, or until cooked through.Serve: Serve halibut with lemon-dill sauce and roasted asparagus.
