| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 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
Instructions
- 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.
- 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.
- Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos
Nutrition Facts
| Calories | 439 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 83 milligrams |
| Sodium | 400 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 12.5 grams |
| Protein | 41 grams |
| Sugar | 4 grams |
Reviews
This dish was decent, but didn’t have enough flavor for me. I also used tilapia.
Made this last night for a husband with a refined palate…..he loved it! I used mahi mahi because I couldn’t get good halibut but other than that, I pretty much followed the recipe and it is a winner. Quick and easy to prepare. Simply garnished with a lemon wedge and a sprinkle of fresh parsley the dish presents nicely in a pure white shallow bowl. I used a little more garlic than called for, but that is normal for this household. Next time, I will not slice the red onion so thin (as called for)….I think slightly thicker slices would be nicer, both visually and for texture.
Made this for my husband and he said “its a keeper”. Easy to make. No halibut available today but at fish mongers suggestion I used scrod and it obviously worked well.
Amazing dish! I did use halibut but added artichokes and thickened the sauce much more than the picture and it was a great dish!
Ditto with Adrian but used mahi mahi instead. Mighty fine.
By far, this is my favorite fish recipe (so far) from the FN website. I used tilapia instead of halibut and it worked out perfectly. The mix of the beans and red peppers seemed unusual (which is why I thought I’d like it – two of my favorite things) at first, but it turned out to be very yummy. As usual, I used twice the garlic the recipe called for. I can’t wait to make this again!