Looking for a new recipe to try out, just for the halibut? Then we’ve got just the thing for you!
Chef Chris’ Pan Seared Halibut with Pancetta & White Beans is a true delight. The firm, buttery, and flakey texture of this fillet of fish compliments the tender white bean beautifully. Each bite is like a song in your mouth. Make sure to follow the recipe below to learn how to bring this delectable dish to life in your kitchen!
Pan Seared Halibut with Pancetta & White Beans Recipe
- 4, 7-8 oz Halibut fillets
- 1lb Pancetta Bacon, cubed into large chunks
- 2 Cups cooked white kidney beans
- 1 Cup of the cooking liquid from the beans
- 1/2 Cup chicken or fish stock
- 1/4 Cup diced sweet onion
- 1/4 Cup roasted garlic
- 5 Tbsp unsalted butter
Render the Pancetta in a skillet over medium to medium-low heat until cooked to your liking.
Reserve the fat.
Heat a large saute pan over medium-high heat.
With a paper towel, pat dry the halibut fillets and season with sea salt and fresh cracked pepper.
Add oil suitable for cooking at high temperatures to the pan and heat until it starts to dance.
Place the halibut fillets in the pan and gently shake the pan so the fillets don’t stick.
Reduce the heat to medium and add 2 Tbsp of butter.
Sear on each side for 3-4 minutes per each inch of thickness or until the fillets just start to flake.
Remove the fillets and place them on some paper towels to drain.
Discard the oil used for searing and add the rendered bacon fat and then add the onions.
Sauté over medium heat until they start to caramelize and then add the roasted garlic, Pancetta, beans, and both liquids and reduce by half.
Season with sea salt and fresh cracked pepper.
Reduce the heat to low and swirl the rest of the butter in until it is incorporated.
To serve, use a slotted spoon and place the beans on the bottom, place the Halibut on top of the beans and then finish with the sauce and garnish with fresh herbs.
ENJOY and don’t forget to check out our recipe page for more date night recipe ideas.