Halibut with Mixed Beans and Lemon-Butter Sauce

Name: Halibut with Mixed Beans and Lemon-Butter Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters thawed frozen baby peas; 198 grams stick plus 6 tablespoons unsalted butter, 12 tablespoons cubed and chilled; 2 Tbsps canola oil; 237 milliliters chicken stock; 473 milliliters pounds fresh cranberry beans, shelled; 237 milliliters dry white wine; 473 milliliters pounds fresh fava beans, shelled; 4 garlic cloves—2 whole, 2 minced; 1 kilograms 1-inch-thick skinless halibut fillets each); 227 grams haricots verts; 3 Tbsps fresh lemon juice; 8 servings Salt and freshly ground pepper; 2 shallots, minced; 227 grams sugar snap peas; 3 thyme sprigs, plus 1 teaspoon chopped thyme

Halibut with Mixed Beans and Lemon-Butter Sauce is a gluten free and pescatarian recipe with 8 servings. One portion of this dish contains roughly 43g of protein, 27g of fat, and a total of 550 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have chicken stock, fava beans, canolan oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Halibut With Lemon, Butter, Caper And Dill Sauce, Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes, and Halibut a la Vasco con Albuias en Salsa Verde (Basque-Style Halibut with White Beans and Herb Sauce).

Instructions

Bring 2 medium saucepans of water to a boil and prepare a large bowl of ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Add the cranberry beans, whole garlic cloves and thyme sprigs to one saucepan and simmer over moderate heat until the beans are tender, about 30 minutes.

Ingredients you will need

Whole Garlic Cloves

Cranberry Beans

Fresh Thyme

Beans

Equipment you will use

Sauce Pan

Drain the beans and discard the garlic and thyme. Wipe out the saucepan and return the beans to it.

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Garlic

Beans

Thyme

Equipment you will use

Sauce Pan

Meanwhile, preheat the oven to 42

Equipment you will use

Oven

Add the fava beans to the second saucepan of boiling water and cook for 5 minutes. Using a slotted spoon, transfer the favas to the ice water to cool.

Ingredients you will need

Fava Beans

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer the haricots verts to the ice water to cool.

Ingredients you will need

Haricots Verts

Water

Equipment you will use

Slotted Spoon

Add the sugar snaps to the boiling water and cook for 2 minutes.

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Sugar

Water

Drain and add them to the ice water.

Ingredients you will need

Water

Drain all the beans and peas and pat dry; pop the favas out of their outer skins.

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Beans

Peas

Pop

Add the beans, sugar snaps and baby peas to the cranberry beans.

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Cranberry Beans

Petite Peas

Beans

Sugar

Wipe out the medium saucepan and melt the 2 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallots and minced garlic and cook over moderate heat, stirring occasionally, until softened.

Ingredients you will need

Minced Garlic

Shallot

Add the wine and cook until nearly evaporated, about 10 minutes.

Ingredients you will need

Wine

Add the chicken stock and cook until reduced to 1/4 cup, about 6 minutes. Reduce the heat to moderately low and whisk in the cubes of cold butter, a few at a time, until a creamy sauce forms.

Ingredients you will need

Chicken Stock

Butter

Sauce

Equipment you will use

Whisk

Add 1 tablespoon of the lemon juice and season the sauce lightly with salt and pepper.

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Salt And Pepper

Lemon Juice

Sauce

Pour all but 1/4 cup of the butter sauce over the vegetables and keep warm.

Ingredients you will need

Vegetable

Butter

Sauce

Heat the oil in a very large ovenproof skillet. Pat the halibut dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Halibut

Cooking Oil

Equipment you will use

Frying Pan

Add the fillets to the skillet and cook over high heat until lightly browned, about 3 minutes.

Equipment you will use

Frying Pan

Transfer the skillet to the oven and cook until the halibut is almost opaque throughout, about 5 minutes. Carefully turn the fillets.

Ingredients you will need

Halibut

Equipment you will use

Frying Pan

Oven

Add the remaining butter sauce to the skillet with the remaining 2 tablespoons of lemon juice and the chopped thyme. Cook over moderate heat just until the sauce is bubbling and the fish is just cooked through.

Ingredients you will need

Lemon Juice

Butter

Sauce

Thyme

Fish

Equipment you will use

Frying Pan

Transfer the halibut fillets to plates and spoon the lemon-butter sauce on top.

Ingredients you will need

Halibut Fillets

Butter

Lemon

Sauce

Garnish with the microgreens and serve with the beans.

Ingredients you will need

Sprouts

Beans

Equipment

Ingredients

Servings:

237milliliters

thawed frozen baby peas 198grams

stick plus 6 tablespoons unsalted butter, 12 tablespoons cubed and chilled 2Tbsps

canola oil 237milliliters

chicken stock 473milliliters

pounds fresh cranberry beans, shelled 237milliliters

dry white wine 473milliliters

pounds fresh fava beans, shelled 4

garlic cloves—2 whole, 2 minced 1kilograms

1-inch-thick skinless halibut fillets each)227grams

haricots verts 3Tbsps

fresh lemon juice 8servings

Salt and freshly ground pepper 2

shallots, minced 227grams

sugar snap peas 3

thyme sprigs, plus 1 teaspoon chopped thyme

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.