Halibut With Tuscan Beans And Endive Recipes

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HALIBUT WITH ENDIVE AND GREMOLATA



Halibut with Endive and Gremolata image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 teaspoon sugar
2 heads endive, quartered lengthwise
1/4 cup piquillo peppers, drained and sliced into rings
1 clove garlic, roughly chopped
1 small red onion, thinly sliced
1 cup low-sodium vegetable broth
One 15-ounce can cannellini beans, drained and rinsed
3 tablespoons coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh parsley
2 teaspoons finely grated lemon zest
1 small clove garlic, finely chopped
Pinch red pepper flakes
Kosher salt
1 to 2 tablespoons extra-virgin olive oil
Four 6-ounce halibut fillets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

Steps:

  • For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm.
  • For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
  • For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes.
  • Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata.

TUSCAN HALIBUT FOR TWO



Tuscan Halibut for Two image

Simple no muss no fuss recipe using foil to bake or grill. Easy to make, easy to eat, easy to clean up.

Provided by KelBel

Categories     Halibut

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed & drained
1 medium tomatoes, chopped
2 tablespoons pesto sauce, divided
2 halibut steaks
2 teaspoons lemon juice
1 teaspoon lemon pepper
2 lemon slices
2 sheets aluminum foil

Steps:

  • Preheat oven to 450°F and combine beans, tomato, and 1 tablespoons pesto; mix well. Center 1/2 of bean mixture on each foil sheet.
  • Top each with one halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends under, leaving room for heat circulation inside packets.
  • Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto.
  • Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.

Nutrition Facts : Calories 659, Fat 10.2, SaturatedFat 1.6, Cholesterol 130.6, Sodium 226.9, Carbohydrate 38.5, Fiber 12.6, Sugar 1.9, Protein 99.4

HALIBUT WITH FAVA BEANS AND ASPARAGUS



Halibut With Fava Beans and Asparagus image

Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.

Provided by Julia Reed

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon canola oil
1 ounce diced prosciutto
3 tablespoons finely chopped shallots
1 cup chicken stock
1/4 cup black truffles (about 2 truffles), chopped
2 cups baby peas (10 ounces), shelled (frozen peas are fine)
1 1/2 cups sugar snap peas (5 ounces), sliced into the bias into 1/4-inch slices
12 asparagus tips
1/2 cup fava beans (8 ounces in pods), shelled and outer skin removed
Fine sea salt
Freshly ground white pepper
6 6-ounce halibut fillets
5 tablespoons butter
1 teaspoon oregano leaves, minced at last minute
1 lemon
Coarse sea salt

Steps:

  • Heat canola oil in a pan over medium heat and add prosciutto and shallots. Sweat until shallots are soft and translucent. Cover with stock and simmer for about 10 minutes. Stir in truffles. Set aside.
  • Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute. Remove from heat and immediately plunge into an ice-water bath to stop the cooking. Set aside fava beans, 1 cup of sugar snaps and asparagus. Place peas and 1/2 cup of sugar snaps in a blender or food processor and puree. Force puree through a fine-mesh sieve to remove any lumps or strings. Set aside in a small pot.
  • In a heavy casserole large enough to accommodate 6 fillets, bring 1/4 inch of salted water to a simmer. Salt and pepper each fillet on both sides. Gently poach for 3 to 5 minutes, until the halibut is just cooked through. Test for doneness by inserting a skewer in thickest part of fish for 5 seconds. Skewer should be warm upon removal.
  • Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter. Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat. Reheat pea puree and stir in remaining butter. Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree. Squeeze lemon juice over halibut and a pinch of sea salt. Spoon over sauce. Repeat 5 times. Serve.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 837 milligrams, Sugar 7 grams, TransFat 0 grams

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