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Pan Seared Halibut With White Beans And Gremolata

Pan Seared Halibut: seared to perfection in sautéed onions, garlic, cherry tomatoes, & cannellinis. Finished w/Gremolata of garlic, lemon & parsley.

Course Entree
Cuisine American, Seafood
Keyword Halibut, Seafood
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 290 kcal
Author Holly Sander

Ingredients

For The Gremolata:

  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon minced garlic (about 1 large clove)
  • 1 teaspoon freshly grated lemon zest
  • Freshly ground black pepper to taste

For The White Beans:

  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 1/2 teaspoon salt and pepper
  • 3 cloves garlic, minced
  • 2 14 ounce cans rinsed and drained white cannelini beans
  • 1 tablespoon finely chopped fresh rosemary
  • 1 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 3/4 pound campari tomatoes, roughly chopped (about 6-8 campari tomatoes depending on their size)

For The Halibut:

  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 1/2 pounds halibut filet (Four 6-ounce filets)

Instructions

For The Gremolata:

  1. In a small bowl stir together gremolata ingredients, and season with pepper to taste
  2. Set aside until ready to garnish and serve the fish

For The White Beans:

  1. Add 1 tablespoon olive oil to a sauce pan over medium heat.
  2. Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
  3. Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
  4. Add in the chopped tomatoes, the rest of salt & pepper, then saute until the sauce comes together, about 3 more minutes.

For The Halibut:

  1. Season the fish well with salt and pepper.
  2. Add olive oil to a separate large saute pan over medium-high heat.
  3. Sear the fish for 3 to 4 minutes on each side.
  4. Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
  5. Serve hot and garnish with gremolata.