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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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to broil.
  2. 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.
  3. Stir in tomatoes and peas; cover and cook 4 minutes longer.
  4. Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
  5. 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.
  6. Divide ragout evenly over 4 plates and serve fillets on top of ragout.

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