Surprisingly simple to prepare, this tasty dish is sure to go into heavy rotation. After boiling the potatoes and green beans, then tossing them with a bit of butter and chopped fresh chives, you’ll poach the halibut in a dry white wine until the fish is opaque, giving each piece a wonderfully flaky texture and mild flavor. (Bonus: There’s wine leftover to drink with dinner.) The meal’s a bit Nordic in nature, and impressive enough to serve to a crowd. But it’s also plenty easy to whip up on a weeknight, in under 30 minutes, when you’re feeling burnt out on your usual go-tos.
1 pound red potatoes
kosher salt and black pepper
1 pound green beans, trimmed
3 tablespoons unsalted butter
2 tablespoons chopped fresh chives
4 6-ounce pieces halibut
2 1/2 cups dry white wine
Calories from fat 30%
Sat fat 6g
How to Make It
Place the potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
In the same pot, melt the butter over low heat. Add the chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine.
Season the fish with ¼ teaspoon salt and ⅛ teaspoon pepper and place in a large skillet. Pour in enough wine to reach halfway up the sides of the fish.
Bring to a simmer over medium-low heat. Cook for 6 to 8 minutes, covered, until the fish is opaque.
Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.
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