Seared Halibut W/ Haricots Vert, Scallions and Whit

Name: Seared Halibut W/ Haricots Vert, Scallions and White Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb French haricots vert or 1 lb young green beans or 1 lb wax bean; 4 (7 ounce) halibut fillets, each approximately 1 inch thick; coarse salt; fresh ground white pepper; 2 tablespoons olive oil; ¼ cup sauvignon blanc wine or ¼ cup other dry white wine; 2 tablespoons fresh lemon juice (to taste); ½ cup unsalted butter; 5 scallions, white part only, finely sliced on the bias; 1 tablespoon capers, drained and rinsed; 1 large ripe tomatoes, peeled, seeded, and cut into 1/4-inch dice

Servings: persons

1 lb French haricots vert or 1 lb young green beans or 1 lb wax bean
4 (7 ounce) halibut fillets, each approximately 1 inch thick
coarse salt
fresh ground white pepper
2 tablespoons olive oil
¼ cup sauvignon blanc wine or ¼ cup other dry white wine
2 tablespoons fresh lemon juice (to taste)
½ cup unsalted butter
5 scallions, white part only, finely sliced on the bias
1 tablespoon capers, drained and rinsed
1 large ripe tomatoes, peeled, seeded, and cut into 1/4-inch dice

1
In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender.
2
Drain and place them in the center of a large, warm serving platter.
3
Cover and keep warm.
4
Season the halibut on both sides with salt and pepper.
5
In a 12-inch saute pan, heat the oil over medium-high heat.
6
Cook the fish for about 3 minutes, until lightly browned.
7
Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides.
8
Put the fish on the platter with the beans and cover to keep warm.
9
Pour off any oil in the pan and add the wine and lemon juice.
10
Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon.
11
Cook until the sauce reduces by half, about 2 minutes.
12
Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce.
13
Add the scallions, capers, and tomato.
14
Season with salt and pepper, and pour over the fish on the platter.
15
Serve immediately.
16
My modifications: I double the wine and capers and decrease the amount of butter to 1/4 cup.
17
If I have time, I marinade the fish for an hour in wine, olive oil, garlic, fresh rosemary and thyme.

312

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 1 lb French haricots vert or 1 lb young green beans or 1 lb wax bean, 4 (7 ounce) halibut fillets, each approximately 1 inch thick, coarse salt, fresh ground white pepper, and more.

Yes, Seared Halibut W/ Haricots Vert, Scallions and White Wine Sauce 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!

Seared Halibut W/ Haricots Vert, Scallions and White Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions