Halibut with ‘Nduja & Butter Beans
‘Nduja is a spicy, soft Italian sausage. If you can’t find it at your local grocer, thinly sliced chorizo is a good substitute. Halibut fillets are lean, mild, and hold their structure well, perfect for roasting on top of the spicy sausage and beans. Halibut season begins in April in the PNW - sub cod or haddock at other times of year.
Serves 4
INGREDIENTS
For the halibut
4 (6-ounce) fillets halibut
4 ounces ‘nduja, or other sausage (see note)
2 garlic cloves, thinly sliced
2 (14-ounce) cans butter beans, drained
1 tablespoons sherry vinegar
¼ cup white wine
To serve
1 lemon, zest only
¼ cup parsley, finely chopped
METHOD
Preheat the oven to 350°F.
Make the beans. Crumble the ‘nduja into a skillet and add the garlic. Cook over medium-low heat until the fat from the ‘nduja has rendered and the garlic is a light golden brown. Add the wine and cook for a minute. Add the beans and sherry vinegar and cook for another minute.
Add the fish and roast. Nestle the fillets into the beans and season lightly with salt. Put the skillet in the oven and cook until the halibut is just done, about 6-10 minutes depending on the thickness of the fillet. The halibut is done when the flesh is opaque and flakes apart easily.
Plate. Spoon beans onto a plate and top with a piece of halibut. Finish with finely grated lemon zest and chopped parsley.
Note: The salt from whichever cured meat you choose will provide much of the seasoning for the beans in this dish. Wait to add salt until the very end. Taste first and adjust (you may not even need any).
FURTHER READING
