Broiled Halibut with Fava Beans and Herbed Butter

Recipe Information

• Prep Time: 25 Minutes
• Cook Time: 10 Minutes
• Total Time: 35 Minutes
• Total Servings: 4

Ingredients

Halibut and butter

• 4 halibut fillets plus 1-2 for tomorrow's lunch (about 6 oz each, 1–1¼ inches thick)
• 4 tbsp unsalted butter (softened)
• 2 tbsp extra-virgin olive oil
• 3 gloves garlic (very finely minced)
• 2 tbsp fresh parsley (minced)
• 1 tbsp fresh chives (minced)
• 1 tbsp fresh dill or thyme (or a mix) (minced)
• Zest of 1 lemon, plus lemon wedges for serving
• ½ tsp kosher salt, plus more to season fish
• ¼ tsp freshly ground black pepper

Fava beans

• 1½ cups shelled fresh fava beans, or thawed frozen (from about 2-3 lb in pods)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small shallot or 1/4 small onion (finely minced)
• 1 garlic clove (minced)
• 2 tbsp water or light stock
• 1 tbsp fresh mint or parsley (chopped)
• Salt and pepper (to taste)

Directions

Prep the herbed garlic butter

1. In a small bowl, combine softened butter, olive oil, minced garlic, parsley, chives, dill/thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Mix until smooth and fragrant, then taste and adjust salt or lemon zest as needed. Set aside at cool room temperature to keep it spreadable. This compound butter method is commonly used for halibut and other white fish.

Prep and blanch the fava beans

1. Bring a medium pot of salted water to a boil and prepare a bowl of ice water.

2. Add shelled fava beans and blanch 2–3 minutes until bright green and just tender.

3. Drain and plunge into ice water to stop cooking; drain again.

4. If using fresh favas with skins, slip each bean from its outer skin for a more tender texture (frozen favas are often already peeled).​

Start the fava bean sauté

1. In a medium skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter.

2. Add minced shallot and cook 2–3 minutes until soft and translucent.

3. Add the garlic and cook 30 seconds until fragrant, not browned.

4. Stir in the blanched fava beans, 2 tablespoons water or stock, a pinch of salt, and pepper.

5. Cook 3–4 minutes, tossing, until beans are tender and nicely coated; hold on very low heat while you broil the fish, or take off the heat and rewarm right before serving. Fresh herbs at the end keep the beans bright and pair well with Albariño.​

Broil the halibut

1. Move your oven rack so the fish will sit about 6 inches below the broiler element. Preheat the broiler on high for at least 5 minutes.

2. Pat halibut fillets very dry with paper towels. Season both sides lightly with salt and pepper.

3. Line a rimmed baking sheet with foil and lightly oil it. Arrange fillets skin‑side down (or flat‑side down if skinless).

4. Spread a generous spoonful of the herbed garlic butter over the top of each fillet, dividing it evenly so there’s a thick, even layer. Broil your extra halibut at the same time then chill for tomorrow's salad.

5. Broil 6–9 minutes, depending on thickness, until the tops are lightly browned, the butter is sizzling, and the fish just flakes with a fork. A rule of thumb is about 8–10 minutes per inch total cooking time for halibut; broiling at close range cooks quickly.

6. If the tops brown too quickly before the centers are done, move the pan to a lower rack and finish with the oven set to 400°F for a couple of minutes.

Finish and serve

1. Off the heat, stir chopped mint or extra parsley into the warm fava beans and adjust salt and pepper.

2. Spoon the fava beans into a loose bed on each plate.

3. Top with a broiled halibut fillet, letting some of the herbed garlic butter run down into the beans.

4. Serve immediately with lemon wedges for squeezing at the table; the citrus brightens the butter and echoes the wine’s acidity.