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Prep time
30 minutes
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Cook time
20 minutes
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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
Ingredients
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1 tablespoon
extra virgin olive oil
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1 pound
piece of halibut filet, halved down the central vein
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1/4 teaspoon
freshly ground pepper, and kosher salt
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4
garlic cloves, minced
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1 cup
fresh or canned plum tomatoes, chopped
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1 1/2 cups
full-flavored, unsalted chicken broth
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1/2 cup
dry white wine[like Sauvignon Blanc]
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1
16 ou. can cannellini or pinto beans, drained
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1 teaspoon
ground toasted cumin
Directions
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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.
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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.
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