Imagine a dish that transports you to the sun-drenched coastal regions of Italy with just one bite - a culinary masterpiece that combines the delicate, flaky texture of fresh halibut with the rustic comfort of white beans swimming in a fragrant tomato rosemary broth. This isn't just another fish recipe; it's a gourmet experience that transforms simple ingredients into an extraordinary meal that will make your taste buds dance and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 can white beans, drained and rinsed
- 2 cups diced tomatoes
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the halibut fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and becomes fragrant.
- Carefully place the halibut fillets in the hot skillet and sear for 3-4 minutes on each side until golden brown and nearly cooked through. Remove fillets and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30-45 seconds until fragrant but not browned.
- Add diced tomatoes, drained white beans, and chopped fresh rosemary to the skillet. Stir to combine and simmer for 5-7 minutes, allowing flavors to meld together.
- Gently return the halibut fillets to the skillet, nestling them into the tomato and bean mixture. Cover and cook for an additional 3-4 minutes until fish is fully cooked and reaches an internal temperature of 145°F.
- Taste the broth and adjust seasoning with additional salt and pepper if needed.
- Carefully transfer halibut and bean mixture to serving plates, ensuring each plate gets an even distribution of fish and sauce.
- Garnish with additional fresh rosemary if desired and serve immediately while hot.
Tips
- Pat the halibut fillets completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a cast-iron skillet if possible for the most even heat distribution and beautiful crust.
- Don't overcook the fish - halibut is lean and can dry out quickly. Remove it from heat when it just reaches 145°F internal temperature.
- Fresh rosemary makes a huge difference - if you can't find fresh, use half the amount of dried rosemary.
- For an extra flavor boost, consider adding a splash of white wine to the tomato and bean mixture.
- Choose high-quality, wild-caught halibut for the best taste and texture.
- Let the fish rest for a minute after cooking to help retain its moisture and juiciness.
Nutrition Facts
Calories: 276kcal
Carbohydrates: 20g
Protein: 29g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
