Simply Paired is all about fresh, healthy and of course, simple recipes. Fish has always been a big part of my recipes. With the arrival of fall, I was looking for a heartier fish dish that would work well with the season’s flavors. This Halibut & White Bean Ragout seems to hit all the marks. It has the creaminess of the white beans and the saltiness of the prosciutto which accentuates the meatiness of this fish. It provides a stew-like experience. And, it is easy to quickly whip up during a weekday dinner.
You might be thinking this would pair with a bigger white wine like a chardonnay. But, for me, the richness of the ragout calls for something a bit unconventional….a medium-bodied yet fruity red with a great nose that is super food-friendly…..for me, that screams Beaujolais! Check out my Beaujolais pairing page to hear more about this versatile red.
Halibut & White Bean Ragout
Ingredients
- 1 pound halibut (ask your fishmonger to remove the skin)
- 3 tablespoons extra virgin olive oil
- ½ cup of diced prosciutto or speck
- 2 garlic cloves, sliced thinly
- ¼ teaspoon red pepper flake
- 3 cups swiss chard, stems removed
- ½ cup dry white wine
- 1/2 cup low sodium vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 15 oz can of cannellini beans
- 1 1/2 teaspoons fresh thyme
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper to taste
Directions
- Step 1 Heat 1 tablespoon olive oil in a large skillet. Add the prosciutto and cook over medium heat for 2-3 minutes until lightly brown. Remove from the pan.
- Step 2 Add another 1 tablespoon of olive oil to the pan and add the garlic, red pepper flake, and 1 teaspoon of thyme. Cook for 30 seconds. Add the tomato paste and cook for 1 minute. Add the swiss chard and stir for about 1-2 minutes until it starts to wilt. Add the wine and cook for about 2 minutes. Add the stock and beans and bring to a boil. Reduce the heat to low, cover the pan, and cook for about 5 minutes. Remove from the heat and season with salt and pepper. Set aside.
- Step 3 For the fish, season with salt & pepper. Heat 1 tablespoon of olive oil in a non-stick pan. Cook the halibut for about 3 minutes per side until cooked through.
- Step 4 To serve, spoon the bean and chard ragout into the center of the plate. Place the halibut on top. Drizzle with extra virgin olive oil, fresh thyme, and lemon zest.
