Halibut with Watercress Pesto and Cannellini Beans

Halibut with Watercress Pesto and Cannellini Beans
Photo by www.chow.com


  • 8 thin lemon slices
  • 4 (6-ounce) Pacific halibut fillets, about 1 to 1 ½ inches thick
  • 1 tablespoon finely chopped shallot (from about ½ medium)
  • 1 medium red bell pepper, "cored,":http://www.chow.com/food-news/54917/how-to-core-a-pepper/ seeded, and cut into small dice
  • 1 tablespoon plus 5 teaspoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • + 7 more ingredients
    • Freshly ground black pepper
    • Kosher salt
    • 1 medium garlic clove, minced
    • 1 tablespoon capers
    • 2 tablespoons coarsely chopped Italian parsley leaves
    • 1 bunch watercress, long stems trimmed and washed
    • 2 (15-ounce) cans cannellini beans (about 2 ½ cups), drained and rinsed

Heat the oven to broil and arrange a rack in the upper third. Place the beans in a large bowl; set aside. Place 2 tablespoons of the beans, the watercress, parsley, capers, and garlic in the bowl of a food processor fitted with a blade attachment and season with salt and pepper. Pulse until fin...

View full recipe at Chow


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