Seared Halibut with Haricots Verts.
Serves 4. Macros per serving: 43 g P/ 25 g F/ 15 g C
- 1 pound haricots verts or young green beans
- Four 7-ounce halibut fillets, each approximately 1 inch thick
- Coarse salt and freshly ground white pepper to taste
- 2 tablespoons avocado oil
- 1/4 cup Sauvignon Blanc or other dry white wine
- 2 tablespoons fresh lemon juice, or to taste
- 1/2 cup unsalted butter
- 5 scallions, white part only, finely sliced on the bias
- 1 tablespoon capers, drained and rinsed
- 1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice
- In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
- Season the halibut on both sides with salt and pepper. In a 12-inch sauté pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
- Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.