Halibut over Cannellini Beans with Gremolata

Ingredients

• FOR THE BEANS:
• 1 cup Dried Cannellini Beans (soaked Overnight Or At Least 6 Hours)
• 1 piece Shallot, Sliced
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Butter
• ¼ cups White Wine
• 1 pinch Salt
• 2-½ cups Water
• 1 teaspoon Dijon Mustard
• _____
• FOR THE GREMOLATA:
• 2 cloves Garlic, Minced
• 3 teaspoons Lemon Zest
• 4 teaspoons Flat-leaf Parsley, Finely Chopped
• 1 pinch Salt
• _____
• FOR THE ASSEMBLY:
• 16 ounces, weight Halibut (4, 4-ounce Pieces)
• 1 cup Sun Gold Cherry Tomatoes, Sliced In Half
• Sea Salt, to taste

Preparation Instructions

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.