Tuscan Seared Halibut

Celebrate National Olive Month with California Ripe Olives and Emile Henry by entering your favorite recipes in The Ultimate Olive Cooking Contest.  The best recipes will be published in an Ultimate Olive Cookbook. Five grand prize winners will receive a case of California Ripe Olives and a ceramic stew pot or roasting pan from Emile Henry. Everyone who enters is eligible for a 20% off coupon at Emile Henry (excluding sale items). Recipes must be submitted by September 15, 2010.

While you dream up your own olive recipe to enter in the contest you can try this tasty recipe from California Olives for inspiration!

Ingredients:

1 Tbsp.    Olive oil
1 (8 oz.) bulb    Fennel, chopped
1 cup    Diced red onion (1/4-inch)
1 (15 oz.) can    Cannelini beans, drained and rinsed
1 cup    California Ripe Olives, wedged
2 tsp.    Lemon juice
Kosher salt and ground black pepper to taste
4 (6 oz.)    Boneless, skinless halibut fillets
1 Tbsp.    Chopped rosemary

Directions:

1. Heat 1 1/2 teaspoons olive oil in a large sauté pan over medium-high heat. Add fennel and onions and cook for 3-4 minutes stirring occasionally until golden brown and tender. 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.
2. Heat remaining oil in sauté pan over medium high heat. 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.

Parve. Serves 4.

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

Share your favorite recipe with fellow Savvima readers!