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Tuscan Seared Halibut Recipes

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Yield: 24 (11 oz.) Servings


Olive oil 1⁄3 cup
Chopped fennel 3 lbs. 3 qts.
Diced red onion (1⁄4-inch) 1 1⁄2 lbs. 1 1⁄2 qts.
Cooked cannelini beans, 5 1⁄2 lbs. 2 1⁄4 qts.
drained and rinsed
California Ripe Olives, wedged 1 1⁄2 qts.
Lemon juice 1⁄4 cup
Kosher salt 1 Tbsp.
Ground black pepper 2 tsp.
Boneless, skinless halibut fillets (6 oz.) 9 lbs. 24
Chopped rosemary 1⁄3 cup


1. Heat 3 tablespoons of olive oil in a large sauté pan over
medium-high heat. Add fennel and onions and cook for
3-4 minutes stirring occasionally until golden brown and
tender. Pour into a large mixing bowl and toss with
cannelini beans, California Ripe Olives and lemon juice
and set aside. Season with 1 1⁄2 teaspoons of salt and
3⁄4 teaspoons of black pepper.
2. Heat remaining oil in sauté pan over medium high heat.
Add halibut fillets, season with rosemary and remaining
salt and pepper and cook for 3-4 minutes on each side
until browned and cooked through. Serve on top of white
beans. Serves 4.

Nutritional Analysis Per Serving: Calories 431, Fat 11g, Cholesterol 54mg, Sodium 561mg, Carbohydrate 35g,
Protein 47g, Calories from fat 23%

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