Tuscan Seared Halibut

Tuscan Seared Halibut

Yield: 4 servings.

1 Tbsp. olive oil
1 8-oz. bulb fennel, chopped
1 cup diced red onion (1 ā„4 ā€)
1 15-ooz. can cannelini beans, drained and rinsed
1 cup California Ripe Olives, wedged
2 tsp. lemon juice
to taste, kosher salt and ground black pepper
4 6-oz. boneless, skinless halibut fillets
1 Tbsp. chopped rosemary

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