Tuscan Seared Halibut

California Olive Committee
  • Yield: 4 servings


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


  1. 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