Sauteed Halibut with Peppery Butter Beans

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This was an AMAZING dinner I concocted this evening. OMG, the flavors were so savory, I was in a food coma – but at least it was a healthy one!

It’s raining out and humid – grilling wasn’t what I felt like doing. The gloomy weather was calling for a bit of comfort food as well. I decided to try and meld a delicious recipe I had for butter beans into a delicious recipe I created for halibut and see if it would work. And much to my surprise, I not only hit a home run, I hit a grand slam!

And to top the dinner off, one of my best friends, who also happens to own a farm and sells his produce at our local farmer’s market, brought me over a ton of his perfectly ripened, farm-fresh tomatoes.

I made a tomato and basil salad that knocked the grand slam totally out of the park!


Peppery Butter Beans

Let’s start off with the butter beans. They take the most time. In a medium sized sauce pan, sautĂ© a 2 tablespoons of butter and a 1/2 of a finely chopped small yellow (sweet) onion. Let it brown. Add a tablespoon or 2 of Wondra, or flour, to create a roux. If it’s too thick, add more butter or even a touch of olive oil.

Then add an entire can of butter beans, with the liquid, into the saucepan. Simmer on low and stir for a few minutes at the beginning. The roux will perfectly blend into the juice from the can of beans.

If you need it a little thicker, add a touch more Wondra or flour. You won’t want it too thick though. Next, add a good heaping of ground pepper, (yes, ground already), white pepper, and some salt. All to taste. It’s supposed to be peppery.

Set it on the back burner on low and let it simmer, uncovered. Don’t let it burn or get too thick. You can always thin it down with some water but not too much!


Sauteed Halibut with Capers

Now onto the halibut. Heat up a non-stick pan with a little olive oil and 2 garlic cloves, pressed.

Do not let them burn. Pat off the halibut with a paper towel and sprinkle fresh ground pepper and kosher salt on both sides.

Once the pan is hot, place the fish in it and let it do its thing. Add a tablespoon of butter to the pan and let it meld into the olive oil.

While that is cooking, slice up your tomato, or prepare whatever type of salad you’re making. Mine was tomato, basil, olive oil, and white balsamic vinegar, with salt and pepper. Then when I was ready to eat, I sprinkled some grated Romano cheese on top. Place in refrigerator to keep cold until dinner is served.

Go back to the halibut now and flip it. You want to both sides get brown and form a crust. Then add a few tablespoons of white wine. Not a lot! Remove the halibut from the pan and scrape up the brown bits with the wine. Add 1 or 2 tablespoons of capers. Whisk it all together.


Final Touches

Next is to add a bit of the creamy butter bean sauce to the pan and mix that in. This will thicken up the juices from the pan a bit. Once that is ready, add the fish back into the pan for one last warmup. Cover it for about 2 minutes while its cooking on low.

To plate the meal, place a cup of butter bean in the center of the plate. Add the fish on top, and then take the sauce from the frying pan, and add that to the top of the fish. A touch of freshly grated lemon zest is a nice touch.

Serve with the tomato salad and nice white wine, and you’re set.

The whole thing took me about 40 minutes to make, and sadly, 15 minutes to eat! 🙂

Sauteed Halibut with Peppered Butter Beans and Capers

Flaky, savory halibut served on top of peppery butter beans. Delish!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Fish, Salad, Seafood
Cuisine American, Seafood
Servings 2 servings

Ingredients
  

Halibut

  • 2 8-10 oz Halibut filets
  • 1 tbsp Butter
  • 2-4 tbsp White wine
  • 2 cloves Garlic
  • 2-3 tbsp Capers
  • 1 tsp each Salt and Fresh Ground Black Pepper
  • 1 tbsp Freshly grated Lemon Zest

Peppered Butter Beans

  • 1 can Butter Beans
  • 2 tbsp Butter
  • 1/2 small Onion (finely chopped)
  • 1 tsp Ground Pepper
  • 1 tsp White Pepper
  • 1 tsp Salt
  • 1-2 tbsp Wondra or Flour

Instructions
 

Peppery Butter Beans

  • In a medium sized sauce pan, sautĂ© 2 tablespoons of butter and 1/2 of a finely chopped small yellow (sweet) onion. Let it brown.
  • Add a tablespoon or 2 of Wondra or flour. Whisk to thicken and create a roux.
  • Add an entire can of butter beans, with the brine, into the saucepan. Mix into the roux to thicken.
  • Simmer on low and stir for a few minutes at the beginning.
  • Add a good heaping of ground pepper, white pepper, and some salt. All to taste. It's supposed to be peppery.
  • Set it on the back burner on low and let it simmer, uncovered. Don't let it burn or get too thick.

Sauteed Halibut

  • Heat up a non-stick pan with a little olive oil and 2 garlic cloves, pressed.
  • Pat off the halibut with a paper towel and sprinkle fresh ground pepper and kosher salt on both sides.
  • Once the pan is hot, place the fish in it. Depending on the thickness of the filet, cook for 4-6 minutes on a medium high flame.
  • Add a tablespoon of butter to the pan and let it meld into the olive oil. Cook for another 2 minutes. Again, this depends on the thickness of the halibut.
  • Flip the halibut so both sides get brown and form a crust.
  • Add a few tablespoons of white wine.
  • Remove the halibut from the pan. Scrape up the brown bits with the wine.
  • Add 1 or 2 tablespoons of capers. Whisk it all together.
  • Add a bit of the creamy butter bean sauce to the pan and mix that in.
  • Add the fish back into the pan for one last warmup. Cover it for about 2 minutes while its cooking on low. The steam from it being covered with keep the fish moist and the sauce more liquidy.
  • Plate the meal by placing a cup of butter bean in the center of the plate. Add the fish on top, and then take the sauce from the frying pan, and add that to the top of the fish. A touch of freshly grated lemon zest is a nice touch.
Adam LapsevichSauteed Halibut with Peppery Butter Beans
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