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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



  • 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


Peppery Butter Beans

  • In a medium sized sauce pan, sauté 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.