Seared Halibut with Warm White Bean Salad

From Williams-Sonoma

Seared Halibut with Warm White Bean Salad
Seared Halibut with Warm White Bean Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    and 1/2 C. Dried cannelloni or other white beans

  • 1

    yellow onion, quartered

  • 2

    garlic cloves lightly crushed

  • 2

    garlic cloves minced

  • 1

    bay leaf

  • Kosher salt to taste

  • 1

    large tomato peeled, seeded and diced.

  • 1/2

    small red onion, minced.

  • 2

    Tbsp chopped fresh basil

  • 1

    Tbsp chopped fresh flat-leaf parsley

  • 1/4

    cup and 2Tbs extra virgin olive oil.

  • 2

    tsp. sherry vinegar, or to taste

  • Freshly ground pepper, to taste

  • 4

    halibut steaks each about 6 oz. And 1 inch thick.

Directions

Rinse and drain beans. Place in bowl add water to cover generously and let soak over night. Drain beans and rinse with cold water. Place beans in a sauté-summer pan. And add the yellow onion, crushed garlic and bay lead. Add water to cover the beans by 3 inches. Bring to a boil over medium-high hear. Reduce the heat to medium-low and simmer, uncovered, until the beans are tender about 1 hour. Transfer beans and their cooking liquid to a large bowl, season with salt and let cool until just warm. Remove the yellow onion and bay lead and discard. Then drain the beans. Transfer to a serving bowl and add the tomato, red onion, minced garlic, basil, parsley, the 1/4 cup olive oil and the vinegar. Stir gently and season with salt and pepper. Rub the halibut on both sides with 1 Tbsp of the olive oil and season with salt and pepper. In a heavy fry pan over medium high heat. Warm the remaining 1 Tbsp olive oil. Add the halibut and cook until browned underneath, 3-4 minutes. Turn the fish over and cook until opaque around the edges. About 3 minutes more. Serve the halibut immediately with the white bean salad.

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