To make the brown butter halibut:
1. Pat the halibut fillets dry using paper towels.
2. In a shallow dish, combine flour, cumin, Italian seasoning, chili pepper flakes, salt, and pepper.
3. Dredge the fish fillets in the seasoned flour and shake off any excess.
4. Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add the halibut fillets and sauté until golden brown and crispy (6-8 min.), turning once. When done, transfer the pan-seared fish fillets to a heated platter.
5. While the fish is cooking, wash and trim the ends of the asparagus, blanch them in boiling water for 2 minutes, then soak them in ice water to stop the cooking. Drain and set aside.
6. Once the fish is cooked, deglaze the skillet with vegetable broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add 1 tablespoon butter and 1 tablespoon lemon juice. Give a quick stir to combine.
7. Add the blanched asparagus to the skillet and toss for 2 minutes to cook it up—season with salt and pepper.
8. Once the asparagus is ready, push it on the side of the skillet and add the cooked fish filets to reheat over low heat while making the brown butter.
9. To make the brown butter, heat the remaining butter in a small saucepan over medium heat until it starts to bubble (about 1 min.). Increase the heat to high; continue cooking, swirling the pan constantly, until the butter turns medium golden-brown (1-2 min.) and develops a nutty fragrance.
10. Stir 1 tablespoon lemon juice and parsley into the browned butter.
11. Arrange the pan-seared halibut fillets on plates with asparagus, and drizzle with the brown butter sauce. Serve immediately – Enjoy!
