Cooking with the Seasons

By Lori Powell

I love Meyer lemons and I’m so happy that we are able find them. They are now widely available in grocery stores in New York and Pennsylvania. I am jealous of people who have trees laden with the fruit.

It’s amazing what you can do with a few ingredients when you can get the good stuff and follow the seasons. I picked up a small, lovely center cut piece of halibut and seasonal asparagus to round out my dinner plate with a little help from Meyer lemons, my fresh rosemary plants, good olive oil, sea salt and freshly ground pepper. All that’s needed for an amazingly fresh taste of spring.

Broiled Halibut and Asparagus with Meyer Lemon and Rosemary
Serves 1 or 2

1 halibut fillet (8 ounces)
2 Meyer lemons, 1 cut into slices and 1 cut into wedges
Sea salt and freshly ground pepper
2 tablespoons extra virgin olive oil plus more for pan
3 sprigs fresh rosemary
½ pound asparagus, ends trimmed
2 cups salad greens

Preheat broiler. Line a shallow baking pan with foil and lightly oil. Arrange lemon slices on the pan and put halibut on the lemon slices. Sprinkle evenly with 1/8 teaspoon each salt and pepper. Drizzle halibut with 1 tablespoon of the oil and top with rosemary.

Toss asparagus with remaining 1 tablespoon oil and season with salt and pepper. Arrange alongside fish in a single layer.

Broil 6 inches from heat, until fish is cooked through and asparagus is golden brown, about 10 minutes. Let fish rest for 5 minutes before serving. Serve fish with asparagus, salad and lemon wedges.  

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