Wild Pacific Halibut with Cannellini Beans, Radicchio and Gremolata

 

INGREDIENTS

For the Cannellini Beans and Halibut:

  • 4 tbsp (60 ml) extra-virgin olive oil, divided

  • 3/4 cup (180 ml) finely diced onion

  • 1/2 cup (125 ml) finely diced celery

  • 1/2 cup (125 ml) small carrots, sliced thinly into half moons

  • 2 cloves garlic, minced

  • 1 1/2 cups (375 ml) finely shredded radicchio

  • 2 medium tomatoes, seeded and finely chopped

  • 4 sprigs fresh thyme

  • 2 cups (500 ml) fish stock or clam nectar

  • 1 cup (250 ml) water

  • 1 cup (250 ml) zucchini, thinly sliced into half moons

  • salt and pepper to taste

  • 2 14 oz (396 mL) cans cannellini beans, or white kidney beans, drained and rinsed

  • 1/2 cup (125 ml) grated Parmesan cheese

  • 4, 4 oz (120 g) 1-inch (2.5 cm) thick Wild Pacific Halibut filets

For the Gremolata:

  • 1 clove garlic, minced

  • 3 tbsp (45 ml) finely chopped parsley

  • 1 tsp (5 ml) finely chopped lemon zest


DIRECTIONS

  1. Heat the olive oil in a large pot over medium-low heat. Add the onions, celery, carrot and garlic. Cook, stirring frequently until the onions are translucent. Add the tomatoes and cook until they exude their juice and become soft. Add the radicchio and cook, stirring, until it wilts. Add the fish stock, water and zucchini. Cover and simmer over low heat for 10 minutes. Add the beans and thyme. Cover and cook for 15 minutes longer.

  2. While the bean mixture is simmering, make the gremolata. Combine the garlic, parsley and lemon zest and mix until combined. Cover and refrigerate.

  3. Remove the bean mixture from the heat and let stand while you prepare the Wild Pacific Halibut. Heat the remaining 2 tbsp (30 ml) oil in a nonstick pan over medium heat. Season the halibut to taste and place each filet in the pan. Cook until golden, about 2-3 minutes, then flip and cook on the other side for 2-3 minutes. Remove from the heat.

  4. Quickly reheat the bean mixture. If it seems too thick for your liking add water to thin it to your desired consistency. Stir in the Parmesan and check the seasoning. Transfer to warm plates and top each with a piece of halibut. Sprinkle with the gremolata and serve immediately.


    Makes 4 servings

Recipe copyright ©2023. All rights reserved. Featured with permission.

Nov 2023

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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