Halibut with Tuscan Beans and Endive (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley.
4. Photograph by Antonis Achiellos
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