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This Halibut with Fava Risotto is courtesy of Chef Joey Fecci of Yolan at The Joseph, a Luxury Collection Hotel, in Nashville. Bon appetit!

SBNash Yolan Halibut HelathyRecipes The Joseph 2Pin

Halibut with Fava 'Risotto'

Chef Joey Fecci
An impressive Italian dish that merges mild halibut with chicory greens and fava beans that create a healthy version of 'risotto.'
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 1 person
Calories 1532 kcal

Ingredients
  

  • 6 oz Filet of halibut
  • 1 cup Fava beans shucked from pod
  • ½ Shallot minced
  • 1 tbsp Butter
  • 1 tbsp Parsley chopped
  • ½ cup Olive oil
  • ½ cup Vegetable stock
  • 1 bunch Chicory greens
  • 1 lemon

Instructions
 

Halibut

  • Preheat an oven to 400°F. Place a non-stick, oven-safe pan on high heat and add ¼ cup of olive oil. Season the halibut filet with salt on both sides.
  • Once the oil in the pan just starts to smoke, add the halibut to the pan carefully, flesh side down. Let cook undisturbed for 1-2 minutes or until a crust starts to form.
  • Transfer the pan to the oven and let cook for 4-5 minutes. Remove the pan from the oven and flip the fish. Optional to add butter and garlic and baste the fish to add more flavor. Remove the fish from the pan and it is ready to serve. 

Fava Bean 'Risotto'

  • Bring a pot of salted water to a boil. Blanch the fava beans in the boiling salted water for 1 minute, then transfer directly to an ice water bath.
  • Shuck the fava beans from their shell. Take ¾ of the shucked fava beans and mince using a knife. The finished product should resemble the size of a grain of rice. 
  • Bring a small pot to medium heat and add 2 tablespoons of olive oil. Add the minced shallots to the pot and cook until translucent (1-2 minutes). Add the minced fava beans and cook for another minute. Add the vegetable stock and bring the mixture to a simmer. Let the liquid cook down slightly (1-2 minutes) then add the butter, parsley, and remaining ¼ cup of whole fava beans. Stir continuously to bring them together. 
  • Season with salt, pepper, and lemon juice. The finished product should resemble the consistency of risotto. 

For the chicory greens (If you can't find chicory, this can be any bitter green.):

  • In a pan on high heat pour 2 tablespoons of olive oil in to get hot. Once the oil is hot, add your cleaned chicory greens and stir constantly to slightly wilt (1-2 minutes)   
  • Season with salt and transfer to a plate lined with a paper towel to drain off the excess oil

To plate:

  • Plate the fava bean ‘risotto’ in the center of the plate. Place the fish in the center of the fava beans, and surround the fish with the wilted chicory greens. 
  • Finish with a healthy drizzle of good extra virgin olive oil and enjoy.

Nutrition

Serving: 1gCalories: 1532kcalCarbohydrates: 65gProtein: 53gFat: 124gSaturated Fat: 23gPolyunsaturated Fat: 13gMonounsaturated Fat: 83gTrans Fat: 1gCholesterol: 113mgSodium: 805mgPotassium: 3024mgFiber: 29gSugar: 9gVitamin A: 12218IUVitamin C: 97mgCalcium: 383mgIron: 9mg
Keyword chicory greens, fava beans, fish, halibut, Italian dish
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Jenna Bratcher
About the Author
Jenna Bratcher

Jenna Bratcher is StyleBlueprint Nashville’s Associate Editor and Lead Writer. The East Coast native moved to Nashville 17 years ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.