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7 min read

Crispy Halibut with Butter Beans, Tomato, and Herbed Fromage Blanc

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Paired with: Seven Ranchlands Nancy's Cuvée, Catapult Chardonnay

Prep time 15 minutes

Cook time 20 minutes

Total time 35 minutes


  • avocado oil - 2 tbsp (or any type of high heat oil)
  • Salt and pepper – to taste
  • butter – 2 Tbsp
  • white wine – ½ cup
  • chicken stock – 1 cup
  • halibut - 2- 6oz filets – or any type of white fish you can find (with skin on)
  • butter beans - 12 oz can, rinsed
  • cherry tomatoes -1 pint
  • mayo - 2 Tbsp
  • lemon – ½, zest only
  • fresh basil leave – ¼ cup, chiffonade (chopped)
  • fromage blanc cheese – 6 oz



Remove fish from fridge 1 hour before cooking. Before cooking season both sides liberally with salt. To make herbed fromage blanc, mix together fromage blanc cheese, lemon zest, mayo, basil leaves and salt and pepper to taste.


Heat 2 tbsp of the avocado oil in an ovenproof frying pan. Let this get really HOT. Very important for the crispy skin. Once pan is almost smoking place the fish in, skin side down. Do not touch it. Let it get extra crispy. Depending on how thick your fish is cook for 5 – 10 minutes until cooked through and flaky. Pull from pan and set aside.


In the same pan, add cherry tomatoes, butter beans salt and pepper to taste and heat until the cherry tomatoes skins start to blister. Once blisters, add white wine and cook down. Once wine is cooked down, add chicken stock and butter. Bring to a simmer. Add back your fish and serve with a dollop or quenelle of your herbed fromage blanc.