Seared Halibut with Warm White Bean Salad

By á-177235

From Williams-Sonoma

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.

Preparation

Step 1

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.