I absolutely love eating, and for me that has translated into a new found love of cooking. The past few weeks I have been experimenting and conceptualizing healthy gourmet dishes. I really love the process because it gives me a chance to connect with the food that I am eating and truly appreciate all of the flavors. 

This past week my cousin Connor (Jackie's son) was home from college and I wanted to make him a lil special somethin' somethin'. After some research I found a great recipe for slow- roasted halibut with shaved asparagus and fennel salad. With a few healthy modifications, please see my version of this dish below!


  • 4 1/2 teaspoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra- virgin olive oil
  • 2 tablespoons drained capers, chopped
  • 1 bunch of asparagus spears, trimmed
  • 1/2 cup fennel bulb, thinly sliced


  • 1 1/2 cups of walnuts
  • 1 tablespoon thyme, finely chopped
  • 3 tablespoons butter, melted
  • 6 6- ounce halibut fillets


"Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before serving.

Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strings in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill."

Please note: you are not cooking the asparagus! Because you are shaving it so thin the original texture of the asparagus is perfect. 


Preheat oven to 300 F.

Mix walnuts and thyme in medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over and mix. 

Place halibut fillets on prepared baking sheet, spacing apart. Divide walnut mixture over fillets evenly. 

"Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut for about 1 minute. 

Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Divide salad among plates and serve."


Original recipe by Ivy Manning