Seared Halibut with Cannellini Beans, Capers and Tomatoes
This restaurant-worthy halibut is quick to put together. When selecting the fish, look for filets that are the same thickness to help ensure they cook evenly. You can also substitute sea bass or cod for halibut.
Serves: 2Prep: 20 minutesCook: 15 minutesTotal: 35 minutesDifficulty: Easy
- 2 (6 oz. each) halibut filets, skin removed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons Kroger® Extra Virgin Olive Oil
- 1 tablespoon Kroger® Butter
- 1/2 cup grape tomatoes, halved
- 1 teaspoon garlic, finely chopped
- 1/2 cup canned cannellini beans, with 1 Tbsp. bean liquid reserved
- 2 teaspoons capers, drained
- 2 teaspoons lemon juice
- 1 tablespoon fresh basil, cut in thin strips
- Pat halibut dry with paper towels. Season with salt and pepper.
- In 10” heavy skillet, heat oil over high heat until almost smoking. Add halibut. Reduce heat to medium-high. Cook 4-5 minutes or until bottom of fish is golden brown. Turn.
- Reduce heat to medium-low. Cook 2-4 minutes longer until fish flakes easily with fork. Remove fish from skillet. Cover with foil to keep warm. Discard all but 1 teaspoon of drippings.
- In same skillet, melt butter in remaining drippings over medium-low heat. Add tomatoes and garlic. Cook 1-2 minutes or until tomatoes are shriveled and begin to brown.
- Stir in beans, capers and lemon juice. Cook and stir 1-2 minutes or until heated through and sauce is slightly thickened.
- Divide fish and tomato mixture between 2 dinner plates. Top with basil.