PAN SEARED HALIBUT WITH WHITE BEANS AND GREMOLATA

Pan Seared Halibut With White Beans And Gremolata image

Provided by @MakeItYours

Number Of Ingredients 16

2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon freshly grated lemon zest
Freshly ground black pepper to taste
1 tablespoon olive oil
1/3 cup finely chopped onion
1/2 teaspoon salt and pepper
3 garlic cloves, minced
2 (14 ounce) cans rinsed and drained white cannelini beans
1 tablespoon finely chopped fresh rosemary
1 cup chicken stock
2 tablespoons fresh lemon juice
3/4 pound campari tomatoes, roughly chopped (about 6-8 campari tomatoes depending on their size)
Salt & pepper
1-2 tablespoons olive oil
1 1/2 pounds halibut filet (Four 6-ounce filets)

Steps:

In a small bowl stir together gremolata ingredients, and season with pepper to taste
Set aside until ready to garnish and serve the fish
Add 1 tablespoon olive oil to a sauce pan over medium heat.
Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
Add in the chopped tomatoes, the rest of salt & pepper, then saute until the sauce comes together, about 3 more minutes.
Season the fish well with salt and pepper.
Add olive oil to a separate large saute pan over medium-high heat.
Sear the fish for 3 to 4 minutes on each side.
Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
Serve hot and garnish with gremolata.