Halibut with Tuscan Beans and Endive

4.8(6)

by Food Network Kitchen·published 2016-11-16

Open original recipe

Main Dish

Servings

4 servings

Total time

—

Calories / serving

439 kcal

Ingredients (12)

serves

4 tablespoons extra-virgin olive oilolive-oil
2 heads endive, quartered lengthwiseendive
1 teaspoon sugarsugar
1 small red onion, thinly slicedred-onion
1/2 cup prepared roasted peppers, drained and roughly choppedpepper
1 clove garlic, roughly choppedgarlic
1 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken brothchicken-broth
1 small sprig rosemary, choppedrosemary
4 6-ounce halibut fillets, with skin
Kosher salt and freshly ground pepperpepper
1 handful fresh parsley, tornparsley

Instructions (3 steps)

01Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.