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Tuscan Seared Halibut
Recipe by California Olive Committee
Yield 4 servings
Cannellini beans and olives surround quickly sauteed halibut fillets.
California Olive Committee
1 tablespoon olive oil, divided
1 -- (8-ounce) whole fennel, chopped
1 cup red onion, chopped
1 -- (15-ounce) can cannellini beans, drained and rinsed
1 cup California Black Ripe Olives, wedged
2 teaspoons lemon juice
-- Kosher salt and ground black pepper to taste
4 -- (6-ounce) boneless, skinless halibut fillets
1 tablespoon chopped rosemary
Heat 1 1/2 teaspoons olive oil in a large sauté pan over medium-high heat. Add fennel and onions and cook for 3-4 minutes stirring occasionally until golden brown and tender. Pour into a large mixing bowl, toss with cannellini beans, olives and lemon juice, season to taste with salt and pepper and set aside. Heat remaining oil in sauté pan over medium high heat. Add halibut fillets, season with rosemary, salt and pepper and cook for 3 to 4 minutes on each side until browned and cooked through. Serve on top of white beans.