Braised Halibut with Brothy White Beans, Wilted Spinach, and Toasted Hazelnuts
SERVES: 2
“I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.” Madame Benoit
Oh Lordy!!! This recipe is so yummy. I love sharing fish recipes because I think a lot of people tend to be either a.) intimated by cooking fish or b.) turned off from a bad experience. If you happen to be in one of those two camps, I ask you give this recipe a shot so I can change your mind. This braised halibut is an absolute must-know technique to impress not only your guests, but yourself, without very much leg work.
Feel free to take this recipe and turn it into whatever you need it to be. I love that you can use whatever greens, fish, beans, and even nut you have on hand to recreate this dish in a million iterations. Serve with mashed potatoes or over risotto for even more bang!
Kristen Camp of Campfire Pottery and I teamed up to bring you functional beauty for your food adventures.
Our collection is heavily inspired by vintage wares, and includes stackable tumblers, scalloped details, and one-of-a-kind accents. We’ve created this line for the everyday - as a way to make the ordinary an artful celebration with those you cherish most. We hope these pieces and recipes bring joy and inspiration to you and your community.
The Campfire Pottery x Bravo Jenny limited edition collaborative pottery and vintage collection consists of 7 thoughtfully curated pieces, available in 3 color-ways: bone, white, and Sienna.
Braised Halibut with Brothy White Beans, Wilted Spinach, and Toasted Hazelnuts
SERVES: 4
INSTRUCTIONSIn a medium saucepan, bring beans, broth, garlic, bay leaf, salt, and 1 tablespoon of olive oil to a boil. Turn the heat down to simmer and continue to cook down while you prepare the remaining ingredients.
In a large saute pan, heat butter over medium-high heat. Place seasoned halibut skin side down and cook for 3 minutes until the butter is browned and the fish is halfway opaque. Spoon browned butter over top of the cooking halibut and cook for another 2 minutes. Flip the fish to finish cooking and spoon about 2 tablespoons of the bean broth into the pan. Cover and continue to cook for about 5 more minutes. Remove the fish from the pan and let it rest while you prepare the spinach.
In the same pan, heat the last tablespoon of oil over medium heat. Add the entire 5 oz. package of spinach to the pan and stir to wilt. Remove cooked spinach from the pan.
Once all of the components are ready, layer each Campfire x Bravo Jenny plate with brothy beans, followed by the halibut and spinach, and garnished with lemon juice and toasted hazelnuts. Add pepper to taste.
INGREDIENTS28 oz. can of white beans, drained and rinsed
1 qt. chicken broth
3 large cloves garlic, crushed and peeled
1 bay leaf
1.5 tsp. salt
2 tbsp. olive oil, divided
1 lb. center cut halibut, cut into 2 portions, and seasoned with salt and pepper
2 tbsp. butter
2 tbsp. bean broth
5 oz. fresh spinach
¼ c. hazelnuts, chopped and toasted
Freshly squeezed lemon juice to taste
Pepper to taste
Optional garnish: arugula