Halibut with Tuscan Beans and Endive

Name: Halibut with Tuscan Beans and Endive
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams cannellini beans, drained and rinsed; 2 heads endive, quartered lengthwise; 1 handful fresh parsley, torn; 1 clove garlic, roughly chopped; 680 grams halibut fillets, with skin; 4 servings Kosher salt and freshly ground pepper; 237 milliliters low-sodium chicken broth; 4 Tbsps extra-virgin olive oil; 1 small red onion, thinly sliced; 118 milliliters prepared roasted peppers, drained and roughly chopped; 1 small sprig rosemary, chopped; 1 teaspoon sugar

Halibut with Tuscan Beans and Endive might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One serving contains 467 calories, 44g of protein, and 17g of fat. A mixture of sugar, endive, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Heat 2 tablespoons olive oil in a medium skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes.

Ingredients you will need

Endive

Sugar

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.

Ingredients you will need

Red Onion

Rosemary

Peppers

Endive

Garlic

Beans

Broth

Sauce

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.

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Halibut Fillets

Salt And Pepper

Cooking Oil

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Frying Pan

Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top.

Ingredients you will need

Halibut Fillets

Endive

Beans

Equipment you will use

Bowl

Garnish with parsley. Photograph by Antonis Achiellos

Ingredients you will need

Parsley

Equipment

Frying Pan

Bowl

Ingredients

Servings:

425grams

cannellini beans, drained and rinsed 2heads

endive, quartered lengthwise 1handful

fresh parsley, torn 1clove

garlic, roughly chopped 680grams

halibut fillets, with skin 4servings

Kosher salt and freshly ground pepper 237milliliters

low-sodium chicken broth 4Tbsps

extra-virgin olive oil 1small

red onion, thinly sliced 118milliliters

prepared roasted peppers, drained and roughly chopped 1small sprig

rosemary, chopped 1teaspoon

sugar

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 Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.