Description
A bright and elegant Mediterranean inspired dish featuring golden pan seared halibut served over creamy white beans with tomatoes and finished with fresh parsley lemon gremolata.
Ingredients
Scale
- 4 halibut fillets, about 6 ounces each
- 2 cans white beans, 15 ounces each, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced and divided
- 1/4 cup fresh parsley, finely chopped
- 1 whole lemon, zested and juiced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
Instructions
- Pat the halibut fillets completely dry and season with half of the salt and the black pepper.
- In a small bowl, combine chopped parsley, lemon zest, and 1 minced garlic clove to make the gremolata. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in remaining garlic and cook for 30 seconds.
- Add cherry tomatoes and white beans to the skillet. Season with remaining salt and cook for 5 to 7 minutes until heated through and slightly saucy. Stir in a squeeze of lemon juice.
- Heat 2 tablespoons olive oil in a separate large skillet over medium high heat. Once hot, place halibut fillets in the pan and sear for 4 to 5 minutes per side until golden and cooked through.
- Spoon the warm white beans onto serving plates and top with the seared halibut.
- Sprinkle generously with gremolata and drizzle with a small amount of olive oil before serving.
Notes
- Make sure the halibut is completely dry before searing to achieve a golden crust.
- Do not move the fish too early, allow it to develop a proper sear.
- Add gremolata just before serving to maintain its fresh flavor.
- The bean mixture can be prepared ahead and gently reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 75mg