Halibut with White Beans and Gremolata

Good Stuff

Gremolata

  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 clove garlic, split into two or three pieces
  • 1 teaspoon freshly grated lemon zest
  • salt and black pepper to taste
  • 2 tablespoons olive oil

Stir all ingredients together in a small bowl and set aside. Remove the garlic before dressing the fish.

Halibut and White Beans

  • 1 1/2 pounds halibut filet, (four 6-ounce filets)
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped yellow onion
  • 3 cloves garlic, minced
  • 28 ounces cannellini beans, rinsed and drained
  • 1 tablespoon finely minced rosemary
  • 1 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 3/4 pound cherry tomatoes – split in half
  • salt and black pepper to taste

Prepare the beans…

  1. Add 1 tablespoon olive oil to a saucepan over medium heat.
  2. Add chopped onion, sprinkle some of the salt & pepper, and cook until softened, about 4 minutes.
  3. Add the garlic and cook for 1 more minute. Stir in the beans, chicken stock, and lemon, then simmer for 3-4 minutes.
  4. Add tomatoes, fresh parsley, and season again with salt and pepper. Saute until the sauce comes together – about 3 more minutes.

Sear the fish…

  1. Season the fish well with salt and pepper.
  2. Add olive oil to a separate large saute pan over medium-high heat.
  3. Sear the fish for 3 to 4 minutes on each side.
  4. Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
  5. Serve hot and garnish with the gremolata.
Seared halibut with white beans and gremolata

Update: Given an abundance of fava beans this spring, we substituted the cannelini beans for favas. The color was beautiful and favas lended more flavor but less of the creamy texture. Both are good options.

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