Name: Halibut with Garlicky Beans
Total time: 1 h 20 min
Yield: 5 cups bean mixture
Ingredients: 1 cup extra-virgin olive oil; ¾ cup peeled garlic cloves (2 to 3 bulbs); ⅛ teaspoon crushed red pepper; ½ cup chopped onion; 1 14.5 ounce can chicken broth; 1 sprig fresh rosemary; ½ teaspoon dried oregano, crushed; 2 15 ounce cans cannellini beans, rinsed and drained; 1 ½ cups grape tomatoes, quartered; 1 5- to 6-ounce package baby spinach; 4 5 ounce pieces halibut fillet, about 1 1/2 inches thick; Salt; Freshly ground black pepper; Chopped fresh Italian parsley; Lemon wedges

Directions

Step 1

In a small saucepan, combine oil and garlic. Bring just to a simmer over low. Cook until soft and very light brown, about 30 minutes. Remove from heat and let stand 15 minutes. Strain garlic from oil. Using a fork, slightly mash half of the garlic. Reserve 2 tablespoons garlic oil. Keep the remaining garlic and flavored oil for another use.*

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Step 2

In a large saucepan, heat 1 tablespoon of the garlic oil over medium. Add crushed red pepper; cook and stir 30 seconds. Add onion; cook and stir until onion is softened, about 5 minutes. Add broth, rosemary and oregano. Bring to a boil; reduce heat. Simmer, uncovered, 6 minutes. Stir in beans, tomatoes and mashed garlic; cook 5 minutes. Remove from heat and gradually stir in spinach, just until wilted.
Step 3

Meanwhile, season halibut with salt and black pepper. Heat a large, heavy skillet over medium-high. Add 1 tablespoon garlic oil to skillet; heat until shimmering. Add fish; cook until fish flakes easily with a fork, turning once, about 6 minutes. Serve halibut over bean mixture (remove rosemary). Sprinkle with parsley. Serve with lemon wedges.

*Prep Tip:

Store oil and garlic in separate containers for food safety reasons. Glass containers are best. Store in the refrigerator up to 1 week or freeze up to 6 months.

Nutrition Facts

Per Serving:

436 calories; fat 15g; cholesterol 72mg; saturated fat 2g; carbohydrates 46g; mono fat 10g; poly fat 2g; insoluble fiber 13g; sugars 5g; protein 42g; vitamin a 4015.4IU; vitamin c 57.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 9.5mg; vitamin b6 1.1mg; folate 89.3mcg; vitamin b12 1.5mcg; sodium 981mg; potassium 1294mg; calcium 158mg; iron 4.6mg.

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Ingredients

Directions

*Prep Tip:

Nutrition Facts

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Ingredients

Directions

*Prep Tip:

Nutrition Facts