Halibut with Tuscan Beans and Endive

2015-03-09
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    439 calorie
  • Fat

    18 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    83 milligrams
  • Sodium

    400 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    12.5 grams
  • Protein

    41 grams
  • Sugar

    4 grams

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 heads endive, quartered lengthwise
  • 1 teaspoon sugar
  • 1 small red onion, thinly sliced
  • 1/2 cup prepared roasted peppers, drained and roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 small sprig rosemary, chopped
  • 4 6-ounce halibut fillets, with skin
  • Kosher salt and freshly ground pepper
  • 1 handful fresh parsley, torn

Method

Step 1

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes. 

Step 2

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes. 

Step 3

Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos

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