Halibut with Green Beans and Tomato Relish
This recipe comes from Erwin Drechsler, chef/owner of erwin, an American café and bar, in Chicago
- 8 (4- to 5-ounce) portions fresh or frozen halibut or whitefish, 1/2 to 3/4 inch thick
- 2/3 cup rice flour or all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 8 cups water
- 2 pounds whole green beans, stem ends trimmed
- 4 ounces thinly sliced prosciutto
- 1 tablespoon butter
- 4 shallots, finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup butter
- 1/4 cup canola oil or cooking oil
- Tomato Relish (recipe follows)
Thaw fish, if frozen. Rinse and pat dry with paper towels. In shallow dish, stir together flour, salt, and paprika. Roll fish portions in flour mixture, turning to coat all sides. Set aside.
For beans, in large saucepan, bring water to boil. Add beans. Cook 3 to 5 minutes or until crisp-tender; drain. Immediately cool beans by placing in large bowl of ice water. Let stand 3 to 4 minutes or until cooled; drain. Pat dry with paper towels.
Cut prosciutto into thin strips. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Add prosciutto and shallots. Cook and stir 2 to 3 minutes or until prosciutto is crisp and shallots are tender and lightly browned. Add beans and black pepper. Cook and stir 1 to 2 minutes or until beans are heated through. Keep warm.
In large skillet, heat 2 tablespoons butter and 2 tablespoons oil over medium heat. Add 4 fillets; cook 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Transfer to plate; keep warm. Wipe pan. Repeat with remaining butter, oil, and fillets.
To serve, evenly divide bean mixture among dinner plates. Top with fish. Using slotted spoon, top each serving with 1/4 cup Tomato Relish. Serve immediately. Makes 8 servings.
In medium bowl, combine 2 cups halved grape tomatoes, 1/2 cup finely chopped celery, 1/4 cup thinly sliced green onions, 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 seeded and finely chopped fresh jalapeño chile pepper, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Allow to stand at room temperature 15 minutes to 1 hour. Makes about 3 cups.