Cook butter beans, including liquid from cans, in a medium pot. Cook 5-10 minutes over medium heat stirring occasionally to keep from sticking to bottom of pot. Reduce to low and cook until juice has thickened. Then, cover and keep warm.
Season the halibut on both sides with salt and pepper. Heat the oil in a 12-inch saute pan over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. reduce heat and turn over and cook another 3 to 4 minutes longer, until the fish is browned on both sides and opaque in the center. Put the fish on a warm platter to keep warm, do not cover as you will loose your crispness.
Add the wine and lemon juice. Cook for 1 minute on high to deglaze the pan and reduce the sauce. Reduce the heat and stir in the butter. Add the scallions, garlic, olives and tomato and cook another 2-3 minutes. Then add the beans, mix everything together and cook for another 2-3 minutes to allow the flavors to mix. Season with salt and pepper to taste.
Pour beans and sauce onto a warm plate then top with the fish and garnish with parseley. Serve immediately.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 185 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 15.3mg||5 %|
|Sodium 415.3mg||14 %|
|Potassium 2027.5mg||53 %|
|Total Carbohydrate 74g||22 %|
|Dietary Fiber 22.1g||88 %|
|Sugars, other 51.9g|
|Protein 24.2g||35 %|
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Calories per serving: 565
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