Tuscan Seared Halibut


  • 1 tablespoon olive oil
  • 1 (8 oz.) whole fennel, chopped
  • 1 cup red onions, chopped
  • 1 (15 oz.) can Cannelini beans, drained and rinsed
  • 1 can California Black Ripe Olives, wedged
  • 2 teaspoons lemon juice
  • Kosher salt and ground black pepper to taste
  • 4 (6 oz.) boneless, skinless halibut fillets
  • 1 tablespoon chopped rosemary


  1. Heat 1 1/2 teaspoons olive oil in a large sauté pan over medium-high heat.
  2. Add fennel and onions and cook for 3-4 minutes stirring occasionally until golden brown and tender.
  3. Pour into a large mixing bowl, toss with cannelini beans, California Ripe Olives and lemon juice, season to taste with salt and pepper and set aside.
  4. Heat remaining oil in sauté pan over medium high heat.
  5. Add halibut fillets, season with rosemary, salt and pepper and cook for 3-4 minutes on each side until browned and cooked through. Serve on top of white beans.
Nutritional Analysis Per Serving:

Calories 431, Fat 11g, Cholesterol 54mg, Sodium 421mg, Carbohydrate 35g, Protein 47g, Calories from fat 23%.