Seared Halibut wth Asparigus

Normally we wouldn't have a dish like this as it is so expensive >< (I'm not even going to go into pricing), but since my parents gave me some, we had it. It was really good, especially since we don't eat fish that often here. Came out clear and fresh, the tastes adding but not hiding the flavors of the halibut or asparigus. Adapted slightly from this recipe (1), here's how we cooked it:

• 2 3/4 lbs Halibut Fillets (cut into 7 pieces)
• 2 lbs Asparigus
• 1 head + 5 cloves Garlic (minced)
• 2 Large Tomatoes (pealed, deseeded and diced)
• 2 Green Onions (finely chopped)
• 1/2 cup Dry White Wine
• 1/6 cup Lemon Juice
• 1/2 cup Margarine
  
• Salt and White Pepper

In a large pan, heat oil to medium heat and saute 5 cloves minced garlic. Remove the garlic and pan fry the asparigus for about 6 minutes, when the vegetables have become soft and dark. Place into a separate bowl and toss with the sauted garlic.

Season fillets with salt and white pepper on both sides. In the same pan, heat oil to medium-high heat. Saute half a head of garlic (minced) until golden brown and set aside. Place enough fillets in the pan to cover it and cook for 3 minutes on each side. Reduce to medium heat and cook for another 4 minutes on each side. Repeat for remaining fillets

Scrape pan and remove oil. Place wine and lemon juice in pan at high heat and reduce to half (about 2 minutes). Add margarine one spoon at a time until completely added stirring all the while. Toss in tomato, green onion, and sauted garlic. Remove from heat.

Over a bed of white rice, place one filet and some asparigus. Spread a generous serving of the tomato and wine sauce over both. Serve immediately. Enjoy.

Cites:
(1) http://www.epicurious.com/recipes/food/views/Seared-Halibut-with-Haricots-Verts-Scallions-and-White-Wine-Sauce-104104