Wednesday, August 12, 2009

Halibut over Cannellini Beans with Gremolata


This was a good dinner. I soaked the beans while we were at the fair because I forgot to do it last night. I will post pictures from the fair tomorrow. I am bone aching tired from our adventure, but it was really great fun!
And, because I was so tired I wanted a fast dinner. While the beans were cooking in the pressure cooker (do you have one yet?) I washed the dishes in the sink, straightened up the house and made the gremolata. Here goes:
Makes 3-4 servings

Cannellini Beans
1 cup dried beans (soak overnight, but at least six hours) rinsed
1 large shallot diced
1 tbls olive oil
1/4 cup white wine
1 tsp butter
pinch salt
2 1/2 cups water
Sautee the shallot in olive oil and butter. Add white wine and less reduce for 2 minutes. Add salt, water and beans. Put lid on pressure cooker and cook at high for 1 hour. I do all of this in my pressure cooker because all you have to do is put the lid on which means less mess. I also run cold water on my pressure cooker to release all the steam so I can open the lid right away.

Gremolata
2 cloves garlic minced
3 tsp. lemon zest
4 tsp parlsey chopped fine
pinch of salt
stir together and set aside

1 cup sun gold cherry tomatoes sliced in half
(you can use any tomato you like however)

Halibut
2 six ounce pieces of halibut
pat dry and sautee in olive oil each side 5 min.
*when your fish is patted dry, it is easier to brown each side to a nice crispness

Spoon 1/2 cup beans into dish, top with hailbut, tomatoes and gremolata

Bon Appetite!

3 comments:

heather said...

This looks so good. I don't have a pressure cooker (yet)...how about a crock pot?

Martee said...

I have been looking forward to making this, the beans are finally soaking! I am also making the blueberry oatbran muffins in the am. Thank you Jessica for all the inspiration! I hope to see you and M at the Rose.

Martee said...

This dish was simply delicious! My husband does not like parsley so I substituted fresh Italian oregano in the gremolata and I added our dried version to the beans to add complexity. My 8 and 10 year old boys loved it and there was not a speck of food left on any of our plates!!!!!!!

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