This halibut with fava risotto is courtesy of Chef Joey Vicki of Yulan at The Joseph, a Luxury Collection hotel in Nashville. in good health!
Halibut with fava risotto.
An impressive Italian dish that mixes light halibut with dandelion greens and refried beans to make a healthy version of risotto.
- 6 ounce halibut fillet
- 1 cup Fava Beans peeled from pod
- ½ shallot minced
- 1 Tablespoon ghee
- 1 Tablespoon parsley section
- ½ cup olive oil
- ½ cup vegetables
- 1 Package green dandelion
- 1 Lemon
Preheat the oven to 400 degrees Fahrenheit. Place a nonstick, oven-safe skillet over high heat and add ½ cup of olive oil. Season the halibut with salt on both sides.
Once the oil begins to smoke in the skillet, carefully add the halibut to the skillet, meat side down. Allow to cook undisturbed for 1-2 minutes or until crust begins to form.
Transfer the pan to the oven and let it cook for 4-5 minutes. Remove the tray from the oven and flip the fish. Optional to add butter, garlic and fish fat to add more flavour. Remove the fish from the skillet and it is ready to serve.
fava bean ‘risotto’
Bring a pot of salted water to a boil. Boil the beans in boiling salted water for a minute, then transfer them directly to the ice water bath.
Throw the beans out of their shells. Take half of a peeled bean and chop it using a knife. The final product should be about the size of a grain of rice.
Bring a small pot over medium heat and add two tablespoons of olive oil. Add the chopped shallots to the saucepan and cook until translucent (1-2 minutes). Add chopped beans and cook for another minute. Add vegetable broth and leave the mixture on a low heat. Let the liquid simmer a little (1-2 minutes), then add the butter, parsley and 1/4 cup of whole beans. Stir constantly to bring them together.
Season with salt, pepper and lemon juice. The final product should resemble the consistency of a risotto.
For dandelion greens (if you can’t find dandelions, this can be any bitter green.):
In a skillet over high heat, pour 2 tablespoons of olive oil until hot. Once the oil is hot, add the clean dandelion greens and stir constantly until slightly wilted (1-2 minutes).
Season with salt and transfer to a plate lined with paper towels to drain excess oil
Place the bean risotto in the center of the plate. Place the fish in the center of the beans, and surround the fish with the thawed vegetables.
Finish with a healthy drizzle of extra virgin olive oil and enjoy.
service: 1gCalories: 1532CaloriesCarbohydrates: 65gprotein: 53gFat: 124gSaturated fat: 23gUnsaturated fats: 13gMonounsaturated fats: 83gUnsaturated fats: 1gCholesterol: 113mgsodium: 805mgPotassium: 3024mgthe basic: 29gsugar: 9gVitamin A: 12218IUVitamin C: 97mgCalcium: 383mgiron: 9mg
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