Baked Halibut

Serve your halibut on a bed of refried beans.

  • Preparation Time35 mins
  • Cooking Time25 mins
  • Serves2
  • DifficultyMedium
2 halibut steak fillets

For the refried beans

150g cooked pinto beans
1 tbsp finely diced onion
50g diced chorizo
100-200 ml chicken or vegetable stock

For the guacamole

1 avocado
1 tbsp sour cream
Juice of 1 lime
2 small shallots
6 Jalapeño slices

For the salsa

1 ripe tomato, seeded and diced into approx. 1 cm cubes
1 tbsp red onion, diced into approx. 1 cm cubes
3 black olives, diced into approx. 1 cm cubes
Chopped coriander to taste
Olive oil to taste

For the guacamole blend the shallot and Jalapeño in a food processor. Add the flesh of the avocado, sour cream and lime juice and blend until very smooth. Season to taste and store in the fridge.

For the refried beans, sweat the onion off without colour until softened. Add the chorizo and cook for 3-4 minutes. Mash the beans and then add to the onion and chorizo, and continue to cook until hot. Add the chicken or vegetable stock until you have a smooth, creamy consistency. Season to taste and keep warm.

For the salsa, mix the diced tomato, onion and olives with the coriander, with a little olive oil to make a dressing.

For the halibut, pan fry the seasoned halibut steaks in olive oil until cooked, adding a knob of butter and squeeze of lemon at the end.

To assemble, make a bed of refried beans on a large plate, add a few tablespoons of guacamole next to it and slide through with a spoon. Place the halibut on top of the beans and drizzle the salsa lightly around the plate.

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