Pan- Seared Halibut with Green Beans

 

1 garlic clove

½ lemon

4 tablespoons extra-virgin olive oil

½ teaspoon Dijon mustard

Salt and pepper

¾ pounds green beans

¼ teaspoon sugar

1 shallot

Fresh basil

2 tablespoons unsalted butter

¼ cup all-purpose flour

2 (6 ounce) skinless halibut, 1 to 1½ inches thick

¼ cup dry white wine

 

 

Green Beans

1. Adjust oven rack to lowest position and heat oven to 475 degrees.
2. Trim green beans. Toss sugar, ½ tablespoon oil, green beans, ¼ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Cover sheet tightly with aluminum foil and roast for 10 minutes.
3. Remove foil from green beans, stir, and continue to roast 12 minutes longer.
4. Transfer green beans to bowl with dressing, add 1 tablespoon chopped basil, and toss to combine. Transfer to serving platter and tent with foil to keep warm.

 

Halibut

1. Mince garlic. Grate 1 teaspoon lemon zest and squeeze 1 tablespoon juice.
2. Combine 1½ tablespoons oil, garlic, and ½ teaspoon lemon zest in large bowl and microwave until bubbling, about 1 minute.
3. Whisk mustard ½ tablespoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper into garlic mixture; set aside.
4. Mince shallot, chop ¼ cup basil, and slice butter into 4 pieces.
5. Place flour in shallow dish. Pat halibut dry with paper towels and season with salt and pepper. Dredge fillets lightly with flour.
6. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until just smoking. Place halibut in skillet and cook until fish is flakes apart and registers 140 degrees, 4 to 6 minutes per side. Transfer to serving plate and tent with foil.
7. Add remaining oil, shallot, and ¼ teaspoon salt to now-empty skillet. Cook over medium heat until softened, about 1 minute.
8. Add wine, remaining ½ teaspoon lemon zest, and remaining ½ tablespoon lemon juice and simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and 1 tablespoon basil. Season with salt and pepper to taste, and pour over halibut.