WILD PACIFIC HALIBUT WITH CANNELLINI BEANS, RADICCHIO AND GREMOLATA

Ingredients

For the Cannellini Beans and Halibut:

  • 4 tbsp (60 ml) extra-virgin olive oil, divided

  • 3/4 cup (180 ml) finely diced onion

  • 1/2 cup (125 ml) finely diced celery

  • 1/2 cup (125 ml) small carrots, sliced thinly into half moons

  • 2 cloves garlic, minced

  • 1 1/2 cups (375 ml) finely shredded radicchio

  • 2 medium tomatoes, seeded and finely chopped

  • 4 sprigs fresh thyme

  • 2 cups (500 ml) fish stock or clam nectar

  • 1 cup (250 ml) water

  • 1 cup (250 ml) zucchini, thinly sliced into half moons

  • salt and pepper to taste

  • 2 14 oz (396 mL) cans cannellini beans, or white kidney beans, drained and rinsed

  • 1/2 cup (125 ml) grated Parmesan cheese

  • 4, 4 oz (120 g) 1-inch (2.5 cm) thick Wild Pacific Halibut filets

For the Gremolata:

  • 1 clove garlic, minced

  • 3 tbsp (45 ml) finely chopped parsley

  • 1 tsp (5 ml) finely chopped lemon zest

Method

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