Halibut with Cannellini Beans

by Sep 28, 2013


There’s a new wine merchant in town, and can she ever cook!  Head down to Vino per Tutti on Main Street in Bozeman to meet Colleen in person, or if you’re farther afield, go online and sign up for her newsletter.  Once a month she sends out a recipe w/wine pairing notes, and her personal write-ups on four featured wines.


This recipe for Halibut with Cannellini Beans is from her September newsletter.  I made it once to “test her out” and made it a second time (in one week!) because it was delicious, and so easy to make!  I find Colleen’s cooking instruction style very refreshing and will quote her here (mostly).  Cooking is about technique and tasting, not always exact measurements.  Relax and enjoy the process — dinner will be out of this world!


Amy’s Kitchen Coach Tips:

  • If you have beans left over, warm them up and serve with an egg, fried or poached.
  • If you have time in advance to cook your own white beans, this is a terrific way to use some of them.
  • Colleen’s “Side Note” about Olio Santo: You should always have olio santo (holy oil) on your counter. Take a glass jar or leftover (clear) 375 ml wine bottle and pour in a tablespoon of dried chili pepper flakes. Fill the bottle with extra virgin olive oil. Drizzle on everything. If you do this in the morning, it will be ready to use by evening and until you finish it or fill it up again.


Halibut with Cannellini Beans

Serving Size: 2


  • 12 ounces fresh halibut, cut into 2 serving pieces
  • 1 29oz. can cannellini beans (I like Eden Organic brand), rinsed and drained
  • 2 “healthy handfuls” fresh arugula
  • a few fresh tomatoes, 8 - 10 cherry toms or 2 - 3 “medium smallish” (“less than baseball sized”; I love Colleen’s instructions!)
  • 1/2 cup white wine or chicken broth
  • 1-2 cloves of garlic, finely minced
  • olive oil
  • dried chili pepper flakes
  • sea salt


  1. Splash a large skillet (pick one that has a lid, you'll need it later) with extra virgin olive oil and turn to medium-high. Throw in the chopped garlic and after the 30 seconds it takes you to chop the tomatoes into large pieces, throw those in too. Now, add sea salt to taste. More than you think. Probably 3 good pinches which is nearly a teaspoon. Now, add a small pinch of dried red chili pepper flakes. Stir once or twice and add the drained beans. Pour in a half cup or so of white wine or chicken broth and stir again. Now take a pound of halibut and slice it into two large pieces. Place on top of the bean mixture. Add the arugula. Put a lid on over the skillet so that the fish can steam for 5 minutes. Go change your clothes or set the table or pour some wine. Now, when you come back after about 5 minutes check the fish. If it’s still translucent, on top cook a minutes or two longer. When it’s done, carefully move the fish to the side while you stir the bean/tomato/arugula mixture one more time and spoon it into large flat bowls. Now place the fish on top. Drizzle with “Olio Santo” (See Colleen’s “Side Note” in Amy's Kitchen Coach Tips).

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