Name: Seared Halibut with Butter Beans and Green Olives
Prep time: 30 min
Total time: 50 min
Yield: 4
Cuisine: seafood
Ingredients: 4 (6-ounce) halibut filets skinned; Sea salt to taste; Black pepper to taste; 3 tablespoons canola oil enough to coat bottom of pan; 1/2 cup dry white wine (up to 1/2 cup), Sauvignon Blanc or similar; 3 tablespoons fresh lemon juice; 2 tablespoons unsalted butter; 15 oz large butter beans fresh if you can find them, larger the better; 2/3 cups green olives sliced lenghtwise into strips, about 10 to 15 olives; 2/3 cups cherry tomatoes halved lengthwise; 3 cloves garlic finely chopped; 6 scallions thinly sliced, use mostly white parts and save the rest for garn; 0.25 cup italian parsely coarsley chopped

by Yakinalves

The olive and bean combo may sound odd, but it is an exceptional combination that I just can't get enough of.

INGREDIENTS

4 (6-ounce) halibut filets ; skinned
Sea salt ; to taste
Black pepper ; to taste
3 tablespoons canola oil ; enough to coat bottom of pan
1/2 cup dry white wine ; (up to 1/2 cup), Sauvignon Blanc or similar
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
15 oz large butter beans ; fresh if you can find them, larger the better
2/3 cups green olives ; sliced lenghtwise into strips, about 10 to 15 olives
2/3 cups cherry tomatoes ; halved lengthwise
3 cloves garlic ; finely chopped
6 scallions ; thinly sliced, use mostly white parts and save the rest for garn
0.25 cup italian parsely ; coarsley chopped

Servings

INSTRUCTIONS

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.

NOTES

Alert editor

Seared Halibut with Butter Beans and Green Olives

4 (6-ounce) halibut filets skinned
   Sea salt to taste
  Black pepper to taste
 3  tablespoons canola oil enough to coat bottom of pan
 1/2  cup dry white wine (up to 1/2 cup), Sauvignon Blanc or similar
 3  tablespoons fresh lemon juice  
 2  tablespoons unsalted butter  
15 oz large butter beans fresh if you can find them, larger the better
 2/3  cups green olives sliced lenghtwise into strips, about 10 to 15 olives
 2/3  cups cherry tomatoes halved lengthwise
 3  cloves garlic finely chopped
 6   scallions thinly sliced, use mostly white parts and save the rest for garn
 0.25  cup italian parsely coarsley chopped

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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Seared halibut with butter beans and green olives.
Yakinalves

Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 4 Servings

Calories: 565
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 565

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