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
- Prep time 30 minutes
- Cook time 20 minutes
- Serves 2
extra virgin olive oil
piece of halibut filet, halved down the central vein
freshly ground pepper, and kosher salt
garlic cloves, minced
fresh or canned plum tomatoes, chopped
1 1/2 cups
full-flavored, unsalted chicken broth
dry white wine[like Sauvignon Blanc]
16 ou. can cannellini or pinto beans, drained
ground toasted cumin
In This Recipe
- 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.
- 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.
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.