NOTE: This is a pressure cooker recipe

For cannellini beans:

Saute the shallot in olive oil and butter. Add white wine and reduce for 2 minutes. Add salt, water and the presoaked beans. Put lid on pressure cooker and cook on high for 1 hour. I do all of this in my pressure cooker because all you have to do is put the lid on, which means less mess. I also run cold water on my pressure cooker to release all the steam so I can open the lid right away. Add Dijon mustard after beans are cooked. Set aside

For gremolata:

Stir together all remaining ingredients (except the Halibut and the tomatoes) and set aside.

For halibut:

Pat dry, sprinkle with salt and saute in olive oil, 5 minutes each side.

*When your fish is patted dry, it is easier to brown each side to a nice crispness.

To serve:

Spoon 1/2 cup beans into dish, top with hailbut, tomatoes and a pinch of gremolata.