Halibut with Tuscan Beans and Endive Recipe

Name: Halibut with Tuscan Beans and Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Heat 2 tablespoons olive oil in a medium skillet over medium heat.
2
Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes.
3
Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes.
4
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.
5
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.
6
Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes.
7
Turn and cook until firm but still translucent in the center, 4 more minutes.
8
Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top.
9
Garnish with parsley.
10
Photograph by Antonis Achiellos

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 2 heads endive, quartered lengthwise, 1 teaspoon sugar, 1 small red onion, thinly sliced, and more.

Yes, Halibut with Tuscan Beans and Endive falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut with Tuscan Beans and Endive

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions