Description
Delicate halibut fillets paired with creamy white beans and vibrant spinach for a delightful coastal meal.
Ingredients
- 4 5-6 oz halibut fillets (at least 1 inch thick, skin removed)
- Kosher salt and black pepper (to taste)
- 1 tbsp olive oil (for searing)
- 1 tbsp olive oil (for sautéing)
- 3 cloves garlic (minced)
- 2 15-oz cans cannellini beans (drained and rinsed)
- 1/2 cup chicken stock
- 1/4 cup chopped sundried tomatoes (in olive oil)
- 1 tsp lemon zest
- 6 cups chopped spinach
- 1 tbsp minced fresh rosemary
- 2 tbsp lemon juice
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
- Carefully add halibut fillets to the pan, skin side down, and sear for about 4-5 minutes on each side until golden brown and cooked through.
- In another skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté over medium heat until fragrant and lightly golden.
- Incorporate the cannellini beans, chicken stock, chopped sundried tomatoes, lemon zest, and rosemary into the skillet. Stir well and let simmer for about 5 minutes.
- Add the chopped spinach to the bean mixture and stir until wilted. Finish with a splash of lemon juice.
- Serve the pan-seared halibut over the creamy white bean mixture and enjoy.
Notes
Let the halibut rest for a few minutes after cooking to redistribute juices. Experiment with lemon juice for added brightness.
