I love every ingredient in this recipe from Holly Sander at TasteandSee.com And it’s healthy, easy and delicious! In one pan you cook the beans with some onion, garlic, chicken broth, lemon juice and tomatoes. Then quickly sear the fish in another pan, add it to the beans and garnish with gremolata made with parsley, garlic and lemon zest to add freshness. The only problem I have with halibut is how quickly it goes from almost done to dry. So I suggest removing it from the saute pan early and let it finish cooking in the warm bean mixture. I am speaking from experience here. This would probably be a good recipe for most any thick fish filet.
For the Gremolata:
2 Tbs. finely chopped fresh flat-leaf parsley
1 tsp. minced garlic (about 1 large clove)
1 tsp. freshly grated lemon zest
Freshly ground black pepper to taste
For the White Beans:
1 Tbs. olive oil
1/3 cup finely chopped onion
1/2 tsp. salt and pepper
3 cloves garlic, minced
2 14 oz. cans rinsed and drained white cannelini beans
1 Tbs. finely chopped fresh rosemary
1 cup chicken stock
2 Tbs. fresh lemon juice
3/4 pound campari tomatoes, roughly chopped (about 6-8 campari tomatoes depending on their size. I used grape tomatoes.)
For the Halibut:
Salt and Pepper
2 Tbs. olive oil
1 1/2 pounds halibut (Four 6-ounce filets)
For the Gremolata:
In a small bowl stir together gremolata ingredients, and season with pepper to taste. Set aside until ready to garnish and serve the fish.
For the White Beans:
Add 1 tablespoon olive oil to a saucepan over medium heat. Add chopped onion, sprinkle some of the salt and pepper and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken broth, and lemon, then simmer for 3-4 minutes. Add in the chopped tomatoes, the rest of the salt and pepper, then saute until the sauce comes together, about 3 more minutes.
For the Halibut:
Season the fish well with salt and pepper.
Add olive oil to a separate large saute pan over medium high heat. Sear the fish for 3 to 4 minutes on each side. Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish. Serve hot and garnish with gremolata. Serves 4.
{ 0 comments… add one now }