Tuscan Seared Halibut
California Olive Committee
- Yield: 4 servings
Ingredients
- 1tablespoon olive oil, divided
- 1 (8-ounce) whole fennel, chopped
- 1cup red onion, chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1cup California Black Ripe Olives, wedged
- 2teaspoons lemon juice
- Kosher salt and ground black pepper to taste
- 4 (6-ounce) boneless, skinless halibut fillets
- 1tablespoon chopped rosemary
Instructions
- 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.
Recipe courtesy of the California Olive Committee