Mediterranean Inspired Halibut with Pomodorini and Cannellini Beans

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Servings:

Quantity

Ingredients

6, 6 oz. fillets

Fresh Halibut

1/4 cup

Extra virgin olive oil, divided

1 1/2 teaspoons

Kosher salt, divided

1 teaspoon

Black pepper, divided

5 each

Garlic cloves, sliced

2 teaspoons

Fresh thyme

1, 14.28 oz. can

Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree, drained

1/4 cup

White wine (Chardonnay)

1 cup

Vegetable broth

1, 14.28 oz. can

Carmelina Brands® Italian Cannellini Beans, rinsed and drained

5 oz.

Fresh baby spinach

1 tablespoon

Fresh lemon juice

1 oz.

Castelvetrano Olives, pitted

Season both sides of halibut with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add halibut to pan, and sear for about 1 minute on each side. Remove fish from pan, set aside and keep warm. Save the drippings in the pan.

Using the same skillet with drippings, add garlic and sauté until lightly golden brown; about a minute. Stir in thyme and Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini); continue to cook for another minute. Deglaze pan with wine, and let sauce reduce for a minute. Add vegetable stock and Carmelina Brands® Italian Cannellini Beans; Bring sauce to a simmer. In small batches, add in spinach, and sauté each addition until wilted. Stir in lemon juice, olives, and season with remaining salt and pepper. Add halibut back to pan and continue to cook for an additional 5 minutes until cooked through. Halibut should just flake with a fork.

To plate, divide Pomodorini and Cannellini Bean sauce among 6 dishes (or 1 large platter); top with fish fillet. Serve immediately.

Tip: Pomodorini and Cannellini Beans are great paired with other seafood, including: seabass, black cod, scallops, and prawns.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™