If you know me, you know that I love beans. When I heard all the rage about Paleo years ago and learned that beans were pretty much off limits, I was out. Give up a delicious source of vegan protein that’s loaded with gut healthy fiber, antioxidants, AND boasts a low glycemic load? Not even if Jason Mamoa said he’d take his shirt off forever if I did. And butter beans? Those babies are ALL THE NOMS when cooked just right. And by just right, I mean sauteed and simmered with leeks, shallots, garlic, tomato bruschetta, and then topped with a delectable seared white fish like they are in this Almond Crusted Seared Halibut with Braised Butter Beans recipe!
I have nothing else meaningful to add here so I won’t waste your time with a bunch of text that you don’t have time to read anyway so I can make half a penny off of some bullshit ad for something you don’t even need because we’re all going to die someday so why fill our lives with meaningless crap that is probably killing baby birds somewhere and if you’re still reading this you’re probably starting to realize I’m a bit of a minimalist and maybe even having a micro existential crisis as I type. But here’s the point:
Just make the Almond Crusted Halibut with Butter Beans because this moment is all that’s promised, so you might as well eat something that’s fucking delicious.
Yes. Mediterraneans and Cajuns do it all the time because we know what’s up. Louisianians often serve deep fried catfish with red or white beans. While that’s super tasty, you don’t want to fall asleep at the dinner table because you have shit to do like figuring out how to save some baby birds or googling JASON MOMOA NO SHIRT.
But beans make me toot!
I know, I know. But just think of how boring a world it would be without toots. Your partner/kid/friend not accidentally tooting when you make them laugh out loud? Your kid no longer BEGGING you to play turtle and losing every time? I mean, these are character-building moments. You can also reduce the oligosaccharide (toot activating enzyme) from beans by soaking them prior to cooking. Just place the beans in a pot with 1-2 inches of water above the beans and bring them to a boil. Turn off the heat and let them soak in the warm water for 10-12 hours. Drain and rinse thoroughly before cooking. You can also just pop a Beano.
What does Almond Crusted Seared Halibut with Braised Butter Beans taste like?
Heaven in your mouth. The beans are delicious on their own, and paired with a hearty, lean white fish like halibut? You’ll feel like you’re fine dining and celebrating a special occasion. With that said, halibut can be a bit pricey depending on where you live. Cod is another delicious white fish that pairs well with butter beans, and is usually much more moderately priced.
Don’t forget to soak the beans (｡◕ˇд ˇ◕｡)3==
Almond Crusted Halibut with Braised Butter Beans
Marinated and Seared Halibut
- 1 lb halibut, fresh or defrosted
- 1/2 lemon
- 1/4 cup + 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup spicy almonds, ground (regular almonds would work too, you just want to be sure to amply season with salt, pepper and/or Cajun seasoning before dredging fish for searing)
- sprinkle of salt & pepper
Braised Butter Beans
- 1/2 lb dry butter (baby lima) beans (or two 14 oz cans of cooked cannelini beans if you're in a pinch) (Side note: I use Camellia dry beans in all of my recipes because they're just the best.)
- 2 tablespoons olive oil
- 1 leek, light green and white parts only, sliced thin
- 1 shallot, diced
- 3 cloves garlic
- 1 small celery root, peeled and chopped into 1/2" cubes (about 3/4 cup chopped)
- 1 small rutabega, peeled and chopped into 1/2" cubes (about 3/4 cup chopped)
- 1/4 cup tomato bruschetta (it's OK if there are other things in there like parmesan and pine nuts - go with it!)
- 3-4 carrot tops, chopped (OPTIONAL)
- 2 cups chicken broth
- 3 cups water
- 2-3 sprigs fresh thyme (or 1/4 teaspoon dry)
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dry)
- 1 teaspoon fresh lemon juice
Seared Carrots (optional)
- 8 medium carrots, peeled and tops removed (Totally optional: save 3-4 carrot tops for your beans! They're super nutritious and have a very mild flavor when cooked.)
Marinated and Seared Halibut
- Place fresh/defrosted halibut in a Ziplock bag with juice from 1/2 lemon, 1 tablespoon of olive oil, 1 clove of minced garlic, and a sprinkle of sea salt & cracked black pepper. Marinate for at least 15 minutes, or up to 1.5 hours.
- When beans are done, dredge fish in ground almonds (both sides). Sear carrots first (see instructions below), and, in the same oil (carrots removed), sear halibut on each side for 3-4 minutes. Be very careful when flipping or crust will break. Note: If you have a thick piece of halibut, cover the pot on the 2nd half of your sear to allow the inside to steam a bit.
Braised Butter Beans
- If working with dry beans, soak them overnight with 1-2 inches of water covering top of beans. Rinse and drain thoroughly before cooking.
- Place cast iron pot on stove and turn heat to medium. Once pan is hot (about 1-2 minutes), add 2 tablespoons of olive oil. After about 2 minutes add leeks and shallots. Stir constantly for a minute or two (when vegetables are beginning to brown), then add garlic. Stir for 30 seconds, then add celery root, rutabaga & bruschetta. Cook, stirring contantly, for about 5 minutes.
- If you're working with canned beans: omit 1.5 cups of broth and omit all of water. Add thyme & carrot tops. Cover the pot, turn heat to low, and steam vegetables until tender. (Add additional water or broth if necessary.) When vegetables are done, add drained canned beans, salt & pepper to taste. Cook uncovered for about 3-5 minutes, allowing flavors to blend, then skip ahead to step 4.If you're working with dry beans: add beans, saute for another 5 minutes to brown the beans, adding a bit more depth of flavor to the dish. Next, add thyme, carrot tops, broth, and water. Tightly cover beans and keep at a low boil on medium-low for about 1.5 hours, until beans are nice and tender. Note: After about an hour of cooking the dry beans, if you're finding the water is not boiling off fast enough, uncover the pot. Conversely, if you find there isn't enough water after an hour, add more. Every stove, pot, and bag of beans is different, so you'll want to pay attention and use your best judgment to get the beans nice and tender.
- When beans are done, turn heat down to warm. Discard thyme. Stir in fresh lemon and parsley, as well as additional salt & pepper to taste.
- In a separate cast iron or non-stick pan, heat 1/4 cup olive oil on medium heat. When oil is nice and hot, add carrots, a bit of salt & black pepper, and sear each side for about 3-4 minutes. When done, remove carrots from pot and sear fish (see instructions above).Note: Check your carrots after 3 minutes but not before then or you will mess with the searing process. If they're browned as you like after 3 minutes, flip them and sear the other side for another 3 minutes. If they're not quite done, go another minute and then check again before flipping.
Putting it all together
- Place 1/4 of seared fish and 2 carrots atop a serving of beans. Enjoy immediately!
Need another delicious dinner recipe?
Check out my recipe for Shrimp Boil Soup!