Halibut With Butter Bean and Vegetable Ragout (South Beach P2)
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“From most recent book. Haven't tried.
Butter beans, a smaller cousin of lima beans, add a decidedly creamy texture to this dish. If you can't find butter beans. use limas instead. We prefer vine-ripened tomatoes, sold in most supermarkets, as they tend to be juicier than the average beefsteak type. To save time, ask the fishseller to skin the halibut fillets for you.”
Halibut With Butter Bean and Vegetable Ragout (South Beach P2)
0 recipe photos
READY IN:20mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 2 teaspoons extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon dried basil
- 1⁄8 teaspoon fresh ground black pepper
- 2 medium tomatoes, chopped
- 1 cup frozen peas, thawed
- 15 ounces butter beans, rinsed and drained
- 24 ounces halibut fillets, 4-6 ounce pieces, skinned
Directions
- Heat the oven to broil.
- In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes.
- Stir in tomatoes and peas; cover and cook 4 minutes longer.
- Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
- While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes.
- Divide ragout evenly over 4 plates and serve fillets on top of ragout.
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Halibut With Butter Bean and Vegetable Ragout (South Beach P2)