Pan-Roasted Halibut with Herbed Corona Beans

This is very good. I could eat all the beans in one sitting! I wanted to whip this up as a quick weeknight dinner tonight, so I used canned white beans, which worked fine. I just drained them and simmered with a bit of water, salt, shallots and bay leaves. Because I'm watching my weight, I made the sauce with only 1 teaspoon of olive oil and used extra lemon juice. I also subbed finely chopped spinach for the parsley, since that's what I had on hand. It all came out delicious, and tastes much more decadent than it is! Delicious; will definitely make many times again.

• mamajenna

• Copenhagen, Denmark

• 11/2/2020

Wow, Wow, Wow. We loved this recipe exactly as written. We were fortunate enough to have halibut fresh off the boat and we felt that this was the perfect way to show case our lovely fish. It was easy to make as well. Great recipe.

• piedavis

• Connecticut

• 5/6/2020

Like Russeaime, I used giant lima beans (Christmas type)--my store didn't have any other dried giant beans. They came out great, but only needed around an hour of cooking time. Beans and fish were both super--I expected the two anchovies to make the bean dressing very salty, but it wasn't. Next time I'll feel free to add more salt.

• leek

• Seattle

• 6/11/2019

This recipe is so good! I've made it twice now and the beans alone are worth it. In fact, I'll probably make just the beans on their own if I don't have any good halibut. I used dried giant lima beans as that's what I had on hand and mixed a little of their cooking liquid in to the salsa verde, which helped keep them moist when I reheated the beans the next day. The fish was beautiful, but I also had locally caught halibut that was so fresh it didn't need much to make it taste amazing. I really like the technique recommended here.

• russeaime

• Santa Barbara, CA

• 8/7/2018

Beautiful dish! Fish prepared this was was wonderful! Next time need to soak beans overnight.

• phoodie2

• San Francisco CA

• 8/30/2016

First I need to explain that I used just the bean part of the recipe. For some reason I needed to cook the beans for only about 45 minutes, which was actually a bit too long. I did let the beans soak longer than 8 hours, perhaps more like 14. I had intended to cook them, but ran out of time. I drained them and put them in the refrigerator for 3 days. So the short cooking time could be possibly due to the longer soaking time? At any rate, when I did assemble the beans per the recipe (although minus the anchovy paste which I didn't have), the flavor was excellent! I will certainly make these again!

• cmsanders

• Boston, MA

• 4/16/2016

This Recipe was wonderful! I couldn't find fresh Halibut so I used sword-fish. I prepared it as written for the Halibut and it was great. The beans were very good. The only change I made was to use anchovy paste as that is what I had. My husband raved about how good it was. A cook from Oklahoma

• legako

• Edmond, OK

• 3/20/2016

Loved this. I always cook my beans in a slow cooker so no soaking is required. Dried beans usually take 4 hours on high to cook to a tender bite. Used Tilapia and it tasted wonderful. I think brining was the key. Followed the recipe except for the type of fish used. Will make it again.

• ditte61

• washington, dc

• 2/16/2016

I loved this dish. I had to modify it slightly--I couldn't get gigante beans so I used flageolet. Halibut (which I prefer) was $30/lb, so I used cod. As another reviewer suggested, I dusted it with flour seasoned with salt and cayenne since cod isn't as flavorful as halibut. I don't think either of those changes made a huge difference. This recipe is quick and easy if you make the beans (but don't dress them) ahead.

• Flowergarden129

• Brooklyn, NY

• 2/15/2016

Bertlaw, I believe any whitefish will work so long as you adjust your cooking time and technique a bit to accommodate. For thicker cuts that flake easier like tooth fish (chilean sea bass) or cod, you might want to dust before pan searing as the flour helps hold the fish a bit. Turn gently and maybe finish in oven a few minutes.

• ncm209

• 2/10/2016

This was fine, but boring. I far prefer a seared white fish served over a more complex succotash, which is a very simple adjustment. If your starting with a good fresh fish, brining offers little benefit in my opinion.

• ncm209

• Stoughton,MA

• 2/10/2016

question: do you think this recipe would work with Chilean Sea Bass?

• bertlaw

• New York

• 2/10/2016

This is the best halibut I have ever prepared and I make a lot of halibut dishes from curried to grilled, pan fried etc.. The best and never futzing with other preparation (well, may the shrimp and halibut curry). And the herbed gigante beans are absolutely perfect underneath the exquisite filets. Served it to very good friends who are impossibly fervent foodies and he a superb amateur chef. They nearly wept at how much they loved it. The serious key to the beans is the best olive oil you can get your hands on. I use Middle Earth Organics estate bottled extra virgin from Umbrian olives. It has its bottling date on it, the younger the better 'cause you don't want aged olive oil in dressing and that is what you are putting on the beans. Mine was bottled in April 2015. It is worth the extra $$. And do not skip the anchovies. Heaven this dish.

• btmadison

• Madison, WI

• 9/19/2015

I loved this and my family loved it. I soaked the beans in tap water overnight( just put them in a pot and covered with water and left on the counter-so simple) and then followed the recipe. The beans and fish were perfect. I have made it several times and it is now a go to dish.

• etraverso

• Healdsburg,CA

• 3/6/2015