Halibut & Creamy White Beans
Ingredients
- 4 halibut fillets (about 6 oz each)
- 1 tablespoon olive oil (for fish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- 1 cup chicken or vegetable broth
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon olive oil (for beans)
- 1 teaspoon fresh thyme leaves
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Fresh parsley, roughly chopped
- Lemon wedges for serving
- Pinch of red pepper flakes (optional)
Instructions
- Pat the halibut fillets completely dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Set aside.
- Heat 1 tablespoon olive oil and butter in a wide skillet over medium heat. Add the diced shallot and cook for 2 minutes until softened. Add the minced garlic and stir for 30 seconds until fragrant.
- Add the drained cannellini beans and broth to the skillet. Stir gently and bring to a low simmer. Add the thyme. Cook for 5 minutes, stirring occasionally, until the beans begin to soften at the edges.
- Stir in the heavy cream, lemon zest, and lemon juice. Taste and adjust salt. The beans should be saucy but not soupy. Add a splash more broth if needed or simmer another minute to thicken.
- In a separate nonstick or cast iron pan, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the halibut fillets and cook undisturbed for 3 to 4 minutes until a golden crust forms on the bottom.
- Flip the halibut once and cook for another 2 to 3 minutes until the fish flakes easily with a fork and looks opaque through the thickest part.
- Spoon the creamy white beans into shallow bowls or onto plates. Place a halibut fillet on top. Garnish with fresh parsley, a lemon wedge, and optional red pepper flakes. Serve immediately.
Notes
Pat the halibut completely dry before searing — this is the single most important step for getting a golden crust instead of a pale, steamed fillet. Also, add lemon juice after the cream is already in the beans to prevent the sauce from curdling.