CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
HALIBUT WITH BUTTER BEAN AND VEGETABLE RAGOUT (SOUTH BEACH P2)
From most recent book. Haven't tried. Butter beans, a smaller cousin of lima beans, add a decidedly creamy texture to this dish. If you can't find butter beans. use limas instead. We prefer vine-ripened tomatoes, sold in most supermarkets, as they tend to be juicier than the average beefsteak type. To save time, ask the fishseller to skin the halibut fillets for you.
Provided by Lizzie Rodriquez
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to broil.
- In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes.
- Stir in tomatoes and peas; cover and cook 4 minutes longer.
- Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
- While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes.
- Divide ragout evenly over 4 plates and serve fillets on top of ragout.
Nutrition Facts : Calories 388.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 70.3, Sodium 576.3, Carbohydrate 24.9, Fiber 6.5, Sugar 4.8, Protein 52.9
SPICED CELERIAC AND BUTTER BEAN SOUP
A beautiful aromatic soup made from the rather odd-looking celeriac, creamy butter beans, and a simple but tasty seasoning to give the hearty dish its bite.
Provided by Chefme
Categories Beans
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Warm the oil in a large pan, then fry the onion and garlic for three-four minutes until softening.
- Add the celeriac and mix ingredients well. Cook for a minute or so.
- Pour in just over half of the vegetable stock, and sprinkle in the cumin powder.
- Cover, reduce heat and cook for fifteen minutes, until celeriac is quite tender. Add half of the remaining stock, and leave to cool (roughly 30-40 minutes).
- Pour in the rest of the stock, then using a food processor or a hand-blender, puree the mixture to a smooth consistency.
- Transfer back to the pan, reheat and add the butter beans. Stir well, and season with freshly ground black pepper and a little cumin to taste.
Nutrition Facts : Calories 96.7, Fat 1.6, SaturatedFat 0.2, Sodium 254, Carbohydrate 16.8, Fiber 4.1, Sugar 1.2, Protein 4.5
POTATO/ROOT SALAD WITH LIMA BEANS
This recipe was very broadly adapted from the Kingsolver book, Animal Vegetable Miracle. I wanted to create a potato salad without mayonnaise for a picnic, so that any leftovers would keep well enough for future lunches. For potatoes I recommend Yukon Golds, and I recommend that the lima (butter) beans be fresh. Celeriac is also known as celery root. Depending on what is available, turnips would work as well as celeriac. (For the photo, the beans are a mix of lima and cranberry beans.)
Provided by Diann is Cooking
Categories Yam/Sweet Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Peel the celeriac and the sweet potato and the shallots. Unless you prefer, leave skins on the regular potatoes (removing eyes and other blemishes, of course).
- Cut the root vegetables into approximately one inch chunks (cut the celeriac smaller as it otherwise takes longer to cook than the others). Slice the shallots to about ¼ inch. Chop up the garlic and mix with the root vegetables in a roasting pan.
- Add enough olive oil to coat the vegetables, and add in all the seasonings except the fresh basil. Mix by hand, and spread out as possible in your pan.
- Bake in 450 F preheated oven for 20-30 minutes. If you couldn't spread the vegetables out, toss them after 20 minutes, and return to oven for 8-12 more minutes. Remove from oven.
- Transfer to a bowl, and with a fork, lightly break up the vegetables, but do not mash them.
- Boil the lima beans for approximately 30 minutes (you can do this while the rest of the food is roasting), drain, and add to the bowl after breaking up the root vegetables.
- Chop the basil and finely dice the celery, and mix inches
- For the dressing: mix the extra virgin olive oil and balsamic vinegar together in a suitable vessel which can be shaken prior to use by those wishing some.
- Refrigerate/chill before serving.
- (Optional: Pan-fry 5 slices of bacon, drain and allow to cool. Crumble and serve on the side as an option. You can also add it directly to the serving bowl, but since I am not always aware of guests' dietary restrictions or preferences, I would prefer to leave this as an optional condiment for the salad.).
GREEK MR. MANETTA'S BUTTER BEANS AND SAUSAGES ( DRY LIMA BEANS)
Tasty Lima Beans in tomato sauce. Leave out the sausage and make it vegetarian. Mr. Manetta explained his theory of why Greek food is so successfully seasoned. The best Greek cooks, he said, treat each major part of a dish separately, then combine it with other parts; they do not season the combined ingredients all at once. Butter beans is the other name for lima beans. There are two common varieties of lima bean - the baby lima bean and the Fordhook - but don't confuse them as the same bean in different stages of development. The Fordhook is larger, lighter in color, and has a stronger taste than the baby lima, but it is not a grown-up baby - it is a separate variety. In the south of the United States, Fordhook lima beans are commonly called butter beans. These larger beans are also known as butter beans in Europe, or Madagascar beans, since most lima beans sold in Europe are grown in Madagascar (or Mauritius). They can also be called calico beans, but that may be only when they're speckled with a bit of purple.
Provided by Olha7397
Categories Greek
Time 1h25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In an oiled large, heavy frying pan, bake sausages in a 350°F oven, turning once, until lightly browned, 20 to 30 minutes. Remove and cut into 2-inch diagonal slices. Add enough oil to frying pan to make 3 tablespoons. Add onions and sauté until limp. Stir in remaining ingredients except ¼ cup of the parsley. Cover and simmer for about 45 minutes, stirring occasionally. Sprinkle with remaining parsley. Makes 4 to 5 servings.
- COOKED LIMAS. Put 1 ½ cups large dry lima beans, rinsed, into a large kettle. Add enough cold water to cover deeply. Heat to boiling; boil for 2 minutes; remove from heat, cover, and let stand for 1 hour. Drain, rinse, and cover with fresh salted water. Heat to boiling, then gently boil, uncovered, until beans are tender, about 45 minutes; drain.
- SUGGESTED ACCOMPANIMENTS: Cooked chard dressed with oil, vinegar, salt, and pepper served at room temperature. Large bread sticks or crusty bread. Full fruity red table wine, as a hearty California Zinfandel. Chilled fresh orange segments.
- Woman's Day.
Nutrition Facts : Calories 309, Fat 1, SaturatedFat 0.2, Sodium 1198.5, Carbohydrate 61.4, Fiber 16.6, Sugar 15.2, Protein 17.4
THREE BEANS AND FRANKS BAKE
From Hebrew National. I sometimes use navy beans in place of the butter/lima beans. I have a hard time finding butter beans at my local stores. I also sometimes leave out the peppers.
Provided by KeeperAtHome
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Heat oil in large saucepan over medium heat; add onion and garlic and cook 8 minutes, stirring occasionally. Add red and green bell peppers; cook 5 minutes, stirring occasionally. Stir in baked, butter and red beans, ketchup, brown sugar, vinegar and mustard; bring to a boil. Stir franks into bean mixture.
- Transfer mixture to a 2 quart casserole or 8 or 9 inch square baking dish. Bake 40-45 minutes or until hot and bubbly.
Nutrition Facts : Calories 548.9, Fat 21.1, SaturatedFat 7.5, Cholesterol 31.7, Sodium 1391.3, Carbohydrate 73.1, Fiber 11.9, Sugar 32.8, Protein 21.1
CREAMY BUTTER BEAN PASTA
This is from Sanitarium..I love the fact that this uses butter beans to make a creamy sauce rather than cream so can't wait to try this.
Provided by Mandy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to instructions on the packet. Heat oil in a frypan and saute garlic and onion until golden. Add butter beans and stir until heated through.
- Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
- Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
- Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
Nutrition Facts : Calories 350.2, Fat 11.1, SaturatedFat 2.1, Cholesterol 38.7, Sodium 255.9, Carbohydrate 49.5, Fiber 6, Sugar 3.9, Protein 15.7
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