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Halibut, Tomatoes and Thyme in White WIne

Halibut, Tomatoes and Thyme in White WIne

Think fish can't be French? Think again. In this heavenly halibut recipe, the mild and moist white fish simmers among white wine, garlic, tomatoes, kidney beans and thyme. Vive le poisson!

Bite Me Bit

"Fax me some halibut. Is that funny? Is that a joke?"

-Jerry Seinfeld, 'Seinfeld'



2 tbsp olive oil
6 (6oz) halibut fillets, skin removed
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

White Wine and Tomato Broth

1 tbsp olive oil
1 large shallot, thinly sliced
1 large garlic clove, minced
1/2 cup dry white wine
1 (28oz/796ml) can diced tomatoes, drained well
2 cups chicken broth
1 3/4 cups canned white kidney (cannellini) beans, rinsed and drained
1/2 tsp minced fresh thyme
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper


1) In a large skillet, heat olive oil over high heat. Season fish with salt and pepper. Add fish to pan, browning 2 minutes per side until golden. Remove from pan and set aside.

2) Wipe skillet clean and add olive oil over medium-low heat. Add the shallots and garlic, stirring continuously for 1 minute. Add the white wine and increase the heat to medium-high, cooking for 1 minute. Stir in the drained diced tomatoes, chicken broth, beans, thyme, salt and pepper. Bring to a boil and then reduce heat to low, simmering for 10 minutes. Add fish to pan, cover and let simmer another 10 minutes or until cooked through.

Serves 6

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