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Chef Central


Chef Demetri Pappas
Café Fresko
1003 W. Lancaster Ave., Bryn Mawr
(610) 581-7070

Alaskan Halibut
with White Bean Salad,
Kalamata Olive Pesto
and Salsa Verde

(Serves four)


• 4 6-oz. halibut fillets seasoned with salt and pepper
• 3 caper berries

White bean salad:
• 1 cup white beans, soaked
• 24-oz. chicken stock
• 1 each red and green bell pepper, diced
• 1 red onion, diced
• 2 tbsps. olive oil
• 1 tbsp. balsamic vinegar
• salt and pepper to taste

Kalamata olive pesto:
• 8 oz. Kalamata olives
• 5 garlic cloves
• 3 tbsps. toasted pine nuts
• 1 cup extra-virgin olive oil

Salsa verde:
• 2 cloves garlic
• 3 tbsps. pine nuts
• 3.5 oz. flat parsley leaves, rinsed and patted dry
• 3.5 oz. basil leaves
• 9 oz. extra-virgin olive oil
• 3 tbsps. capers
• 2 oz. cornichons
• 1 tbsp. mustard
• ½ cup wine vinegar
• salt and pepper to taste

• Heat pan over medium-high heat, then add olive oil to cover bottom. Sauté fillets until golden and cooked through (until fish flakes under firm pressure), 3-4 minutes a side.
• Drain beans and combine with chicken stock in a medium saucepan. Bring to a boil.
• Drain again, and combine with onions and bell peppers. Add olive oil and balsamic vinegar, and mix ingredients together; season with salt and pepper.
• Blend pesto ingredients (minus olive oil) in a food processor until mixture resembles a paste. Gently work in olive oil.
• Blend salsa verde ingredients (minus olive oil) in a food processor. Gently work in olive oil.
• Place Kalamata olive pesto on the center of the plate with white bean salad on top. Arrange fish atop white beans. Garnish plate with salsa verde and caper berries.

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