The Recipes

Balsamic Halibut with Green Bean Salad

I have now had the pleasure of invading two kitchens out here in California.  Special thanks to my ladies, Alisa and Cheri, for letting me dirty up your tidy homes.  Those evenings were sanity-preservation personified.  Wine, good company, and non-processed food don't normally happen on the campaign trail.

Balsamic Halibut with Green Bean Salad


- 1 halibut fillet per person (we had five people)
- 1/2 c. balsamic vinegar, plus 1 T.
- 3 T. honey
- 2 garlic cloves, minced
- 1 small shallot, finely diced
- 3 pieces of bacon, cut into 1/4-in. pieces
- 3 c. of green beans, rinsed and ends trimmed
- 1 roma tomato, diced
- 1 lemon, sliced
- 1/4 c. white rice per person
- 1 T. mustard
- splash of white wine
-  olive oil
- salt
- pepper

Whisk together 1/2 c. vinegar, honey and garlic.  Submerge the halibut fillets in the marinade and refrigerate for at least 30 minutes.  Preheat the oven to 350 degrees.

Start the rice cooking to package instructions.

Remove the halibut from the marinade and place the fillets in a clear baking dish.  Season them on both sides with salt and pepper.  Place the halibut in the oven.  Bake it for 15-18 minutes.

While the halibut cooks, you will move three pots forward on the stove.  Add the bacon pieces to a clean skillet and let it start to render over medium heat.  While that starts to cook, bring a large pot water to a boil for the green beans.  Pour the marinade into a small pot and let it reduce over medium heat, stirring occasionally.

Once the bacon is brown and starting to crisp, remove it with a slotted spoon and set it on a paper towel-lined plate to drain.  At this point, your water should be boiling for your green beans.  Salt the water liberally and add the beans.  Cook them for just 2-3 minutes, then drain.

Discard the majority of the bacon fat (or reserve it for future use!).  Add the shallot to the bacon fat and let it cook for 1-2 minutes.  Whisk in the mustard, 1 T. of vinegar, and add the splash of wine.  Let that cook for 1-2 minutes, then add in the tomato and the cooked bacon.  Pour the sauce over the green beans and toss to coat.

Plate the rice with the fish and green beans alongside.  Spoon some of the reduced sauce over each halibut and finish with a piece of lemon.