If you’re craving a dish that’s both elegant and comforting, this Pan-Fried Halibut and Creamy White Beans is just the ticket. The halibut is seared to golden perfection, and the beans are simmered in a rich, garlicky broth that ties everything together beautifully. This recipe is easy enough for a weeknight dinner but impressive enough to serve when you’re entertaining.
Helpful Tips
- Pat the fish dry: Before frying, make sure the halibut is dry to get that perfect golden crust.
- Use fresh herbs: Adding fresh rosemary or thyme to the beans elevates the flavor.
- Don’t overcrowd the pan: Fry the halibut in batches if needed to ensure even cooking and a nice sear.
- Don’t overcook the beans: Canned beans will cook down and break apart faster than dried beans. If you cook them too long they will become mush.
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Pan-Fried Halibut and Creamy White Beans
Ingredients
For the halibut:
- 4 halibut fillets 4-6 oz each
- 2 tablespoons (30 ml) olive oil divided
- 1 tablespoon (14 g) butter
- Salt and ground black pepper for seasoning
For the white beans:
- 30 ounces (850 g) cans cannellini beans drained and rinsed, 2-15 ounce cans
- 3/4 cup (177 ml) chicken stock
- Zest of a lemon
- 2 cloves garlic minced
- 1/4 teaspoon (1.5 g) salt
- 1/2 teaspoon (0.05 g) dried rosemary or 1 teaspoon fresh
- 1/4 cup (25 g) Parmesan freshly grated
- 2 cups (60 g) baby spinach
- Lemon wedges
Instructions
For the halibut:
- Pat dry the filets. Coat with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- Heat a large skillet over medium heat. When hot, add 1 tablespoon of olive oil and the butter to the pan and let it melt, then add the halibut and cook, turning gently, for about 3 minutes per side. Turn down the heat if necessary. When the fish reaches 125°F, remove it from the pan.
For the white beans:
- Heat a pot over medium heat. Add the beans, stock, lemon zest, garlic and salt. Cook at a low simmer for about 5 minutes, until the liquid is partially reduced. Add the spinach and let it wilt.
- Add the rosemary and Parmesan cheese. Stir gently to incorporate.
- Garnish with a squeeze of fresh lemon juice and serve immediately.
Notes
- Before frying, make sure the halibut is dry to get that perfect golden crust.
- Adding fresh rosemary or thyme to the beans elevates the flavor.
- Fry the halibut in batches if needed to ensure even cooking and a nice sear.
- Canned beans will cook down and break apart faster than dried beans. If you cook them too long they will become mush.
Nutrition
Before You Go
Since you made it to the end of this article, you might want to see more main dish and side dish dinner combos. Here are a few more articles we think you might enjoy.
- Cilantro Lime Chicken & Pesto Corn Pasta Salad
- Skirt Steak with Chimichurri & Pear Gorgonzola Salad
- Sweet Chili Salmon with Miso Kale Salad
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
