Juice of 1 lemon, 1/4 cup olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 2 finely minced garlic cloves or 1 teaspoon garlic powder, 2 halibut fillets skinned and deboned, 8 tablespoons (1 stick) unsalted room temp. butter, zest and juice of 1 lemon, 1/4 cup minced fresh parsley.
1 tablespoon olive oil, 1/2 teaspoon garlic salt, 1/2 teaspoon black pepper
In a medium bowl, whisk together the juice of 1 lemon, olive oil, salt, pepper and garlic. Add the fish to the marinade bowl, cover and place in refrigerator for at least 30 minutes or overnight.
Prepare a baking sheet with foil and turn oven to bake at 400. Cut the ends of the asparagus (about 1 inch), then place asparagus in colander and wash off. Pat dry. Add asparagus to the baking sheet and add about 1 tablespoon olive oil to the asparagus. Add 1/2 teaspoon garlic salt and 1/2 teaspoon of black pepper to the asparagus. Rub in the olive oil, garlic salt and pepper onto the asparagus and put baking sheet into the oven for about 30 minutes.
In a small bowl, use a fork to mash together 4 tablespoons of the butter, the zest and juice of 1 lemon, and the parsley. This will create a thicker sauce than the marinade.
In a large skillet over medium heat, melt the remaining 4 tablespoons of butter. Remove the fish from the marinade, allowing the excess sauce to drip off. Place the fish in the skillet and cook approximately 3 – 5 minutes per side, until cooked through and it flakes easily when pulled with a fork. Remove from heat and top with a scoop of the lemon butter mixture. Serve immediately.