pan seared halibut with white beans and gremolata

By foodiva

Ingredients

• For The Gremolata:
• PAN SEARED HALIBUT WITH WHITE BEANS AND GREMOLATA
• SAVE
• PRINT
• Prep time
• 10 mins
• Cook time
• 15 mins
• Total time
• 25 mins
• Author: Holly Sander
• Serves: 4 servings
• INGREDIENTS
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon minced garlic (about 1 large clove)
• 1 teaspoon freshly grated lemon zest
• Freshly ground black pepper to taste
• For The White Beans:
• 1 tablespoon olive oil
• 1/3 cup finely chopped onion
• 1/2 teaspoon salt and pepper
• 3 garlic cloves, minced
• 2 (14 ounce) cans rinsed and drained white cannelini beans
• 1 tablespoon finely chopped fresh rosemary
• 1 cup chicken stock
• 2 tablespoons fresh lemon juice
• 3/4 pound campari tomatoes, roughly chopped (about 6-8 campari tomatoes depending on their size)
• For The Halibut:
• Salt & pepper
• 1-2 tablespoons olive oil
• 1 1/2 pounds halibut filet (Four 6-ounce filets)

Preparation

Step 1

INSTRUCTIONS
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 sauce pan over medium heat.
Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
Add in the chopped tomatoes, the rest of salt & 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.