Halibut with white beans and endive
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 439, total fat 18 G., saturated fats G., proteins 41 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 439, total fat 18 G., saturated fats G., proteins 41 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
A meaty, firm-fleshed fish, halibut has a mild flavor and pairs well with white beans, bell peppers, and rosemary.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 (170 g each) halibut fillets with skin
- 1 can (425 g) white cannellini beans (drained and rinsed)
- 1/2 cup coarsely chopped thick lecho (without brine)
- 4 tablespoons extra-virgin olive oil
- 2 heads of chicory, cut lengthwise into 4 pieces
- 1 teaspoon of sugar
- 1 red onion, thinly sliced into half rings
- 1 chopped clove of garlic
- 1 cup low-sodium chicken broth
- 1 sprig of rosemary, chopped
- Coarse salt and freshly ground black pepper
- 1 handful of fresh parsley (leaves picked)
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Recipes with similar ingredients: halibut, cannellini beans, endive salad, red onion, garlic, sweet pepper, rosemary, parsley
Cooking the dish according to the recipe:
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the chicory quarters, sprinkle with sugar, and cook, stirring a couple of times, until browned, about 2 minutes.
Add the red onion, lecho, and garlic and cook until the chicory is tender, about 2 minutes more. Increase the heat to high, add the white beans, broth, and rosemary, and continue cooking, breaking up the beans with a spoon, until the sauce thickens slightly, 2 to 3 minutes more. - Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper, place skin-side down in the skillet, and sear until golden brown, about 4 minutes. Flip and cook until the fish is set but still translucent in the center, another 4 minutes.
Place one fish fillet on each of four flat plates, top with beans and chicory. Sprinkle with parsley.
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