Wild Alaskan Halibut with Mushrooms and Asparagus

Ingredients

• 4 Vital Choice Alaskan halibut fillets (4 to 6 ounces each), thawed
• 3 tablespoons Vital Choice organic extra-virgin olive oil 
• 8 ounces fresh morel mushrooms (Can substitute chanterelle, oyster, shitake or Belton mushrooms)
• 6 ounces butter, divided
• 2 medium shallots, minced
• 1 lemon, halved (for juicing)
• 12 asparagus spears, trimmed, blanched, cut in 2-inch pieces
• Kosher salt and fresh ground pepper, to taste
• 2 to 3 tablespoons chives, chopped

Instructions

1. Rinse the morels thoroughly in cold water, then quarter them lengthwise. Place in a non-reactive saucepan with 4 ounces butter, shallots and a squeeze of lemon. Cover pan and cook slowly over medium-low heat while cooking halibut. Adjust seasonings, to taste, if needed.
2. In a separate large pan, melt 2 ounces butter over medium heat until it begins to brown, about 3 minutes. Stir in asparagus and cook 3 minutes. Remove from heat; transfer asparagus to a bowl. Season with salt and pepper; keep warm. Wipe pan clean.
3. Pat halibut dry with paper towels; discard towels. Season with salt and pepper. Warm the pan over medium-high heat; add olive oil. When oil is hot, carefully add halibut. Cook until fish is browned and opaque throughout.
4. To serve, divide mushrooms among four warmed bowls. Top with halibut, spoon mushroom sauce over. Add asparagus around; sprinkle with chives.