This is a hearty, earthy dish excellent for cold winter nights and for high-protein, low-fat diets (this preparation gets fewer than 24% of its calories from fat). Any thick fillet of white fish will work – try cod, rockfish, or sea bass – but halibut is perfect as it absorbs flavors from the sauce and isn’t too oily. Serve this for guests or family with a sliced, warm baguette and a simple green salad with a bite: add arugula, radicchio, and shaved pecorino romano cheese and dress with lemon juice, balsamic vinegar, and herbs.
You will need:
- 4 halibut fillets (no skin or bones, 6 oz. each)
- 4 cloves garlic, peeled, smashed, and chopped
- 1/2 small onion, thinly sliced
- 5 ripe plum tomatoes, diced
- 1 1/2 cups vegetable broth
- 1/2 cup dry white wine
- 1 large can cannellini beans
- 1 lemon – half wedged, half juiced
- Worcestershire sauce
- hot sauce – habanero, Tabasco, or Sriracha
- bay leaf
- salt and pepper
- olive oil
1. Heat a small amount of olive oil in a deep, heavy skillet. Saute the garlic and onions until translucent, then add the tomatoes and cook until the skins come off and a sauce forms in the pan.