Pan Seared Halibut With White Beans And Gremolata

Pan Seared Halibut: seared to perfection in sautéed onions, garlic, cherry tomatoes, & cannellinis. Finished w/Gremolata of garlic, lemon & parsley.

(Servings: 6) 

For The Gremolata:
  1.     2 tablespoons finely chopped fresh flat-leaf parsley
  2.     1 teaspoon minced garlic (about 1 large clove)
  3.     1 teaspoon freshly grated lemon zest
  4.     Freshly ground black pepper to taste

For The White Beans:
  •     1 tablespoon olive oil
  •     1/3 cup finely chopped onion
  •     1/2 teaspoon salt and pepper
  •     3 cloves garlic, 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)

For The Halibut:
  •     Salt and pepper
  •     2 tablespoons olive oil
  •     1 1/2 pounds halibut filet (Four 6-ounce filets)


For The Gremolata:

  1.     In a small bowl stir together gremolata ingredients, and season with pepper to taste
  2.     Set aside until ready to garnish and serve the fish

For The White Beans:

  1.     Add 1 tablespoon olive oil to a sauce pan over medium heat.
  2.     Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
  3.     Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, 

For Full Instructions, You Can Go Here : https://tasteandsee.com

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