Pan-Seared Hake and Asparagus With Aioli
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1 to 2garlic cloves, finely grated or mashed to a paste, or use 1 tablespoon minced green garlic
- ½teaspoon lemon juice, more to taste
- ⅛teaspoon fine sea salt, more to taste
- 1large egg
- 1large egg yolk
- ¾cup extra-virgin olive oil
- 1tablespoon chopped fresh tarragon or chives
- 4(6-ounce) hake fillets, patted dry
- ¾teaspoon kosher salt, more as needed
- ¼teaspoon black pepper
- ¼teaspoon sweet paprika
- 4tablespoons unsalted butter
- 1½pounds asparagus, woody ends trimmed, cut into 1¼-inch pieces
- 2red or regular scallions, thinly sliced
For the Aioli
For the Hake and Asparagus
Nutritional analysis per serving (4 servings)
672 calories; 56 grams fat; 14 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 37 grams protein; 545 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You’re looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
- Step 2
Prepare the hake: Season hake with ¾ teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
- Step 3
Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
- Step 4
Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.
Private Notes
Comments
Been making something very similar since the eighties using cod for thickness and mayo , but add dijon along with tarragon and lemon. Drizzle small amount of EVOO on fish. Evenly add paprika, sea salt and pepper and broil until nearly cooked and starting to flake. Remove, evenly apply aioli to top and broil again until top turns deep golden brown and bubbly, which happens rapidly. Typically serve along rice pilaf with mushrooms, onions, red peppers and broiled asparagus. Always well liked
High in fat, yes. High in protein/nutrients and relatively low in calories, also yes. Fats are essential to the body, and as long as they feature as part of a varied and calorie controlled diet, there is no cause for concern.
Amazing how you can take such simple and succulent main ingredients and make such a high-fat dish out of it.
Easy and delicious. I only had shallots not scallions. Good fast dish.
This was a joy to make and eat. The aioli was the star of the show but Ms Clark's directions were very helpful for this first time. I subbed broccoli for asparagus since the latter was $6 a bunch and again, the aioli was so light and perfect for this simple dish. I will use it again...and again.
For those looking at the extraordinary calorie count listed for the recipe, there are 280 calories in a single serving of the hake plus asparagus. The aioli alone clocks in at 1560 (olive oil!) which when divided into 4 portions adds 390 calories. Go easy on the sauce (if that matters to you) and enjoy!