A piece of fresh halibut is ultra-low in fat (YAY!), doesn’t require much seasoning, and bakes up beautifully to an appealing snow white. Not a “fishy” fish, its taste is really clean, and it has a nice, firm texture. (Did I say YAY?)
Italian Style Halibut with Sage
Servings
4 Servings
Ingredients
- Extra virgin olive oil
- 1 1-pound halibut filet, cut into 4 equal pieces
- 1 large yellow onion thinly sliced
- 2 cloves garlic minced
- 1 14 1/2-ounce can diced tomatoes
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 12-ounce jar roasted red peppers, drained and sliced
- 1 tablespoons chopped fresh sage or 1 teaspoon dried
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Heat olive oil in a 12-inch skillet over medium high heat. Sear halibut until golden brown, about 4 to 6 minutes on each side. Remove from pan and set aside.
- Add onions and garlic to the pan, and sauté until softened, about 5 to 7 minutes. Add tomatoes, beans, and red peppers; stir to combine. Nestle halibut into the pan, and simmer until fish is flaky and cooked all the way through, about 10 to 15 minutes.
- Stir in sage, salt, and pepper to taste. Serve immediately.
one of my faves too Jodi!!!
Halibut is absolutely my favorite fish to eat AND cook… Extremely nutritional too…a little pricey but worth it..hurry-up bc it’s a seasonal fish!
Rene thank you so much for taking the time to tell me so – I appreciate it so very much!
I enjoy following and trying your recipes! Thanks!
almost any fish tastes less fishy when FRESH. Try to buy from a busy fish store and your fish will always be fresh.
Fish is very delicate and can easily become overcooked making it either dry or rubbery — if putting it on the blech I would try not to put it directly on the blech but rather on a second tier (upside down tin or cookie sheet) the idea being to keep it warm but not cook it.
Can I put this on the blech for an hour or two?
This is a recipe I will be trying. It has all my favorite ingredients in it..fish, cannellini beans, and tomatoes!
im so wary of making fish at home bc im scared itll taste fishy…i need to try this recipe!