Halibut with Tuscan Beans and Endive

Name: Halibut with Tuscan Beans and Endive
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 2 heads endive, quartered lengthwise; 1 teaspoon sugar; 1 small red onion, thinly sliced; 1/2 cup prepared roasted peppers, drained and roughly chopped; 1 clove garlic, roughly chopped; 1 15-ounce can cannellini beans, drained and rinsed; 1 cup low-sodium chicken broth; 1 small sprig rosemary, chopped; 4 6-ounce halibut fillets, with skin; Kosher salt and freshly ground pepper; 1 handful fresh parsley, torn

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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Ingredients

4 tablespoons extra-virgin olive oil

2 heads endive, quartered lengthwise

1 teaspoon sugar

1 small red onion, thinly sliced

1/2 cup prepared roasted peppers, drained and roughly chopped

1 clove garlic, roughly chopped

1 15-ounce can cannellini beans, drained and rinsed

1 cup low-sodium chicken broth

1 small sprig rosemary, chopped

4 6-ounce halibut fillets, with skin

Kosher salt and freshly ground pepper

1 handful fresh parsley, torn

Directions

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. 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.
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.
Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos

Courtesy of Food Network Magazine