Name: Seared Pacific Halibut over Brothy Butter Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6-ounce) portions Pacific Halibut; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium shallot, chopped; ½ red bell pepper, chopped; 1 carrot, chopped; Leaves from 10 sprigs fresh thyme or ½ teaspoon dried thyme; 1 (14-ounce) can butter beans; ½ cup white wine; 1 cup low-sodium vegetable broth; High-heat cooking oil (vegetable, safflower, or grapeseed); Salt and freshly ground pepper; Cilantro, roughly chopped, for serving

An Easy Butter Bean Recipe with Wild-Caught White Fish

This white fish and brothy butter bean recipe packs a serious protein punch and is full of flavor. Prepared with canned butter beans, it makes for a quick weeknight seafood dinner. It's perfect to make with a firm, white fillet like Pacific halibut, lingcod, or yelloweye rockfish.

If desired, the brothy beans can be made ahead of time for ease, and even doubled or tripled as they’ll last up to a week in the fridge — a healthy meal prep idea that will cut the cook time down to under 10 minutes. From there, all you need to do is reheat the beans while you sear a fillet of fish, then plate yourself a fine meal.

About Chef Alexandra Albrecht:

Alexandra has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.

Print Recipe

Seared Pacific Halibut over Brothy Butter Beans

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

2 servings

Ingredients

2 (6-ounce) portions Pacific Halibut
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium shallot, chopped
½ red bell pepper, chopped
1 carrot, chopped
Leaves from 10 sprigs fresh thyme or ½ teaspoon dried thyme
1 (14-ounce) can butter beans
½ cup white wine
1 cup low-sodium vegetable broth
High-heat cooking oil (vegetable, safflower, or grapeseed)
Salt and freshly ground pepper
Cilantro, roughly chopped, for serving

Instructions

1. In large saucepan, heat olive oil over medium heat. Add shallot and bell pepper, seasoning to taste. Cook until beginning to soften, about 4 minutes, then add carrot and thyme. Continue cooking for 2 minutes.

2. Stir in beans and deglaze with wine, using a spoon to scrape any browned bits from the pan, then add broth and bring to a boil. Lower heat to medium-low and cover. Simmer for at least 10 minutes.

3. Meanwhile, heat a skillet over medium-high heat. While skillet preheats, pat halibut fillets dry with clean kitchen towel or paper towels to remove excess moisture. Generously season both sides of fillets with salt and pepper.

4. Add just enough high-heat cooking oil to cover bottom of hot pan. When oil begins to shimmer (sizzling hot), carefully add fillets. Sear, undisturbed, until fish releases easily from pan, about 2-3 minutes. Flip to sear remaining side. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.

5. Spoon simmered beans and broth into shallow bowls and place fillets on top. Garnish with cilantro and a drizzle of olive oil. Leftover beans can be stored in the fridge for up to a week, halibut for 3 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Seared White Fish over Brothy Butter Beans

An Easy Butter Bean Recipe with Wild-Caught White Fish

Seared Pacific Halibut over Brothy Butter Beans

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