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.

No additional tips available.

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

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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.

Halibut with Tuscan Beans and Endive

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