HALIBUT IN A CUMIN BROTH With White Beans, Garlic and Tomato
by: LeBec Fin
April 1, 2020
- Prep time 30 minutes
- Cook time 20 minutes
- Serves 2
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
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
- 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.
Recipe by: LeBec Fin
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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