Halibut with Mixed Beans and Lemon-Butter Sauce
"You've got to love pan-roasted halibut," says Dressler's co-chef Polo Dobkin. "It's beautifully firm and it gets so nicely golden when you sear it." Although he and co-chef Cal Elliott don't usually make a lot of rich sauces, they adore this tangy lemon-butter sauce with fish: "The lemon brightens up the halibut," Dobkin says. More Recipes Using Sustainable Seafood
The recipe can be prepared through Step 3 one day ahead. Refrigerate the vegetables; let return to room temperature before proceeding.
The light sauce on this halibut would be overwhelmed by a big Chardonnay from a warm wine region. Instead, turn to a lively Chardonnay from a cool climate, like Oregon's Columbia Valley.