HALIBUT IN A CUMIN BROTH With White Beans, Garlic and Tomato

April  1, 2020
0 Ratings
  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

This is my version of a recipe from Barbara Seelig-Brown October 2007 in the NYTimes. I have been wanting to savor this since I tasted a delicious version at Montrio Bistro in Monterey, CA. —LeBec Fin

What You'll Need
  • 1 tablespoon extra virgin olive oil
  • 1 pound piece of halibut filet, halved down the central vein
  • 1/4 teaspoon freshly ground pepper, and kosher salt
  • 4 garlic cloves, minced
  • 1 cup fresh or canned plum tomatoes, chopped
  • 1 1/2 cups full-flavored, unsalted chicken broth
  • 1/2 cup dry white wine[like Sauvignon Blanc]
  • 1 16 ou. can cannellini or pinto beans, drained
  • 1 teaspoon ground toasted cumin
  1. Heat evoo in non-stick pan just big enough for the fish. sautee fish about 5 minutes per side, until just done in center/flakes easily. Remove from pan and keep warm, under foil.
  2. Add garlic and sautee 30 seconds. Do not brown. Add tomato, broth, wine , beans, and cumin. Bring to boil. Reduce heat and simmer 5 minutes. Serve in shallow bowl.

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My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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