Halibut with Tuscan Beans and Endive
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 439 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 83 milligrams
- Sodium
- 400 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 12.5 grams
- Protein
- 41 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 439 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 83 milligrams
- Sodium
- 400 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 12.5 grams
- Protein
- 41 grams
- Sugar
- 4 grams
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
