Pan Seared Halibut with White Beans
Have dinner in a bowl with pan seared halibut over creamy white beans and sauteed spinach! You'll love that this Mediterranean recipe is healthy, delicious, and quick.
Servings 4
Calories 425kcal
Ingredients
Halibut
- 4 5-6 oz halibut fillets, at least 1 inch thick, skin removed
- kosher salt and black pepper
- 1 tbsp olive oil
White Beans and Spinach
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 15-oz cans cannellini beans, drained and rinsed
- 1/2 cup chicken stock
- 1/4 cup chopped sundried tomatoes, in olive oil
- 1 tsp lemon zest
- 6 cups chopped spinach
- 1 tbsp minced fresh rosemary
- 2 tbsp lemon juice
Instructions
Halibut
- Season the fish with salt and pepper and set aside while you prepare the beans.
- Once the white beans are simmering, heat a skillet medium high until water skitters on the surface. Add the oil and swirl to coat.
- Pat the fish dry with a paper towel. Add fish and sear, turning once, 4-5 minutes per side. (Reduce heat if getting too brown before it's cooked through.) Fish should be ~125F on an instant read thermometer. Remove fish to a plate.
White Beans
- Warm olive oil in a medium pot, then add garlic and saute until softened.
- Add beans with lemon zest and stock. Bring to a simmer and let cook until beans are creamy and the liquid is reduced, but not dry, about 15 minutes. Add more stock if needed.
- Stir in the sundried tomatoes and rosemary and set aside.
Finishing Up
- In the hot skillet from the fish, add the spinach. Stir until it's wilted, 1-2 minutes.
- Make the bowls: Fill each bowl with a portion of the beans, then the spinach and top with the halibut. Squeeze some lemon juice over and serve.
Notes
- Greens: Use the hearty greens of your choice, such as kale, arugula, or chard.
- Midsummer Variation: Switch out the sundried for chopped and seeded garden tomatoes.
- Fish: You can use one large piece of fish and flake it into the bowls.
Nutrition
Calories: 425kcal