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Roasted Halibut with Braised Cannellini Beans
Ingredients
  • 1 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon red chili flakes
  • 1 red bell pepper, julienned
  • ¼ cup red wine vinegar
  • 1¼ cups Chardonnay
  • 3 cups vegetable or chicken stock
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 cup baby kale, packed
  • 6 sprigs fresh thyme, leaves picked and minced
  • 3 tablespoons pitted olives (Castelvetrano if possible), sliced
  • 2 tablespoons capers, drained
  • 2 tablespoons butter
  • 1 lemon
  • Salt and pepper, to taste
  • 4 skinless halibut fillets, about 6 ounces each
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