White beans with Swiss chard and Parmesan

This meal manages to be both homey and elegant!

NEEDS A TINY STORY

INGREDIENTS

• 1.5 lbs fresh Halibut

• 1/4 cup olive oil

• 1 Small vidalia onion diced

• 1 large shallot minced

• 2 tsp dried rosemary

• 1 tsp fennel seed

• 1/8 tsp red pepper flakes

• 4 cloves of garlic minced

• 1 bunch of swiss chard (or escarole) with the stems removed and rough chopped

• 1 15 oz can of cannellini beans drained and rinsed

• 2 cups of vegetable broth (homemade is best)

• 1/4 cup grated parmesan divided

• Kosher Salt and black pepper

Chard and beans

Saute the onions, shallots and herbs in olive oil on medium to high heat until the onions are translucent, about 5 minutes. Add the garlic and the red pepper flakes until they are fragrant, about one minute.

Add the Swiss Chard and stir until it wilts, add the drained beans and mash approximately half. Bring to a simmer and add the vegetable broth. Simmer until the broth reduces.

Add the parmesan right before serving

Add salt and pepper to taste

Seared Halibut

Preheat oven to 350 degrees

Rinse and pat dry halibut

Heat a skillet on very high heat. I use my Grammy’s cast iron skillet which is about 100 years old. (It is my absolute favorite thing in my kitchen).

Swirl 2 tablespoons of olive oil so that the pan is coated and place the fish skin side up. Let it cook for a bout three minutes or until the fish has a nice brown sear on it. See the photo above.

Remove the pan from the stove and put into the oven for approximately 10 minutes. (The fish should be flaky) Remove from the oven, put on a plate and cover tightly with foil. Let it sit for 5-10. minutes. This will seal in the juices.

Plate the White Beans with Swiss Chard and Parmesan and place the Halibut on top.

Bon Apetit!