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Halibut with Warm Bean Hash

  • Prep:
  • Servings: 4
Halibut with Warm Bean Hash

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound fingerling or other small potatoes, cut into 1/4-inch rounds
  • 4 medium carrots, cut into 1/4-inch rounds
  • 1/2 small red onion, diced small
  • Coarse salt and ground pepper
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 cup all-purpose flour, for dredging
  • 4 halibut fillets (6 ounces each)
  • Lemon wedges, for serving


  1. In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes, carrots, and onion and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 12 to 15 minutes. Add beans and vinegar and cook 1 minute. Remove from heat and stir in parsley.

  2. Meanwhile, spread flour on a large plate. Season fish with salt and pepper, then dredge in flour, brushing off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add fish and cook until underside is golden and crisp, about 5 minutes. Flip and cook until fish is opaque throughout, about 3 minutes. Serve with bean hash and lemon wedges.

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