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| karenbarnaby.com / Halibut with Warm Bean & Tomato Salad | |||
You can use asparagus instead of beans for this handsome
hot-weather dish. The halibut may be grilled if you don't want to turn
on the oven. The warm salad is delicious with salmon and cod as well.
Serves 4
1/2 lb.
green beans, trimmed
227 g
1/2 lb.
yellow beans, trimmed
227 g
1 Tbsp.
olive oil
15 ml
4
6-oz. (170-g) halibut filets
4
salt and pepper to taste
4 tsp.
balsamic vinegar
20 ml
1 1/2 tsp.
sugar
7.5 ml
1/2 cup
thinly sliced red onion
120 ml
3
ripe plum tomatoes, cut into 1/2-inch (1.2 cm) cubes
3
3 Tbsp.
coarsely chopped fresh basil
45 ml
salt and pepper to taste
Bring a large pot of water to a boil and salt liberally.
Add the beans and cook until they are tender-crisp, 3-5 minutes. Drain
and cool under cold water. Pat dry.
Preheat the oven to 400°F (200°C). In a heavy, ovenproof frying
pan, heat the olive oil over high heat. Season the halibut filets with
salt and pepper and cook in the hot oil for about 3 minutes, until the
bottom is browned. Place the pan in the oven and cook the fish until just
opaque, about 8 minutes. Place the fish on a heated plate. Cover and keep
warm.
Add the beans to the frying pan and sauté over medium heat until the beans
are heated through. Add the balsamic vinegar and sugar and stir to combine.
Stir in the onion, tomatoes and basil. Season with salt and pepper. Spoon
the bean and tomato mixture around the halibut filets and serve immediately.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books