Halibut with kale, white beans and lemon vinaigrette

28 Jun

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So Sam, new mother to my most darling niece Eleanor (Ellie), told me I should make up a recipe. And hopefully it could involve white beans. Maybe kale. So here we go. [Let it be said that recipe requests are welcome- so please feel free.] This is loosely inspired by a recipe in the Union Sq Cafe cookbook. I have a lot of trouble cooking fish- falling apart in the frying pan or just not tasting great- so I decided to broil it- to lessen the chances of fucking it up. Also, I used dried beans because they taste so much better.  I was very tempted to use canned beans though- because that would make this a 30 min or less meal.  This recipe made about two of the portions you see pictured above.

1 lemon, juice and zest
1/3 cup olive oil
2 cloves garlic
salt & pepper
1 fillet of halibut or other fish
1 bunch kale (i used purple stemmed)
2/3 cup dried white beans or 1 can white cannellini beans

Vinaigrette: Whisk olive oil, lemon juice, lemon zest, garlic, 1/2 tsp kosher salt, pinch pepper (i found that using the microplane/zester for the garlic works really well too).
Canned beans: Open can, drain, rinse, salt & pepper.
Dried beans- two methods: 1. Soak overnight (6-8 hours) with about 3 times as much water as you have beans (also note that beans expand 3 times in size through soaking). Drain in morning (don’t want them to sit for too long in water because will begin to break down). OR 2. Put in pot w. 3xs water, bring to boil, turn off heat, cover and let sit for 1-1.5 hours. After either method, you then need to cook rehydrated beans. Put beans in fresh water, covering beans by about 3 inches. Bring to boil, then immediately lower heat and cover, cook for 1 hour-1.5. They are done when they squish between your thumb and forefinger (mine took 1 hour.)
Kale: Rinse thoroughly (best way to do this is fill a giant bowl w. water and swish around- do a couple baths). Add a tablespoon of olive oil to pan. If any leftover garlic feel free to add- though vinaigrette is already pretty garlicky (i just had the stub remnants from my microplane zesting). Saute until wilted and cooked. I cover it for a minute or so to steam it a bit. Once done, take off heat, add the beans, spoon a couple tablespoons of vinaigrette over and mix up. Adjust for seasoning.
Fish: Set oven to broil. Line a cookie sheet with a small piece of foil. Wash your fish, pat dry.  Drizzle with oil, salt, pepper, and maybe any last bit of lemon juice you can squeeze out. Cook 8 minutes, rotating pan after 4 mins.  You know it is done when a knife pierces the thick part easily. Drizzle a couple tablespoons of vinaigrette over fish.


One Response to “Halibut with kale, white beans and lemon vinaigrette”

  1. Anonymous June 30, 2011 at 5:49 pm #

    Anonymous thinks this looks delicious. It’s an enigma of a dish wrapped in a riddle tied with a twist, much like Anonymous him- (or her-)self.

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