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Seared Halibut with Beans and Vinaigrette

Halibut fillets

Two recipes for this healthful Seared Halibut with Beans and Vinaigrette dish - beans and tomatoes and the delicious to go with vinaigrette.

Ingredients

Beans and tomatoes (see recipe below)
2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon diced shallot
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
4 halibut fillets (4 ounces each)
1 tablespoon olive oil
1 quart mixed salad greens, cleaned and dried

Directions

Prepare beans and tomatoes (see below).

In a bowl, combine vinegar, mustard and shallot. Whisk in extra virgin olive oil to make an emulsion. Season with salt and pepper. Transfer to small non-reactive saucepan, warm over low heat. Gently reheat beans and tomatoes. Toss greens with half the warm vinaigrette and arrange around edges of serving platter or plates.

Season halibut lightly with salt and pepper. Heat non-stick saute pan large enough to hold fish without crowding over high heat. Add olive oil and halibut. Cook fish until bottom of it appears well browned and edges are opaque, about four minutes. Turn fish and cook one minute. Remove fish to plate.

Spoon beans over center of platter or plates with greens. Place halibut on beans. Drizzle with remaining vinaigrette and serve immediately.

Beans and Tomatoes

White beans 1 cup dried small white beans
1 tablespoon olive oil
4 ounces pancetta or bacon, sliced thin and chopped coarse
1 large shallot, minced
2 garlic cloves, minced
1 fresh thyme sprig, leaves minced or 1/2 teaspoon dried thyme
1 fresh Italian parsley sprig, leaves minced
4 cups chicken broth
Salt and freshly ground pepper
1 pound ripe tomatoes, peeled, seeded, and diced

Soak beans overnight in cold water to cover by two or three inches. Drain and rinse beans and place in large non-reactive saucepan. Or, in a large non-reactive saucepan, bring two or three quarts of water to boil, add beans and return to boil. Cover pan and remove from heat. Let beans stand an hour, then drain and rinse them and return them to the pan.

In saute pan, heat olive oil over low heat. Add pancetta and shallot and cook five minutes. Add garlic, thyme, and parsley and cook ten minutes. Add mixture to beans along with chicken broth. Cook until beans are just tender and season with salt and pepper. Add tomatoes.
Note: Beans may be made a day or two ahead and reheated.

Nutrition Information

Recipe makes 4 serings.

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