Halibut With Butter Bean and Vegetable Ragout (South Beach P2)

From most recent book. Haven't tried. Butter beans, a smaller cousin of lima beans, add a decidedly creamy texture to this dish. If you can't find butter beans. use limas instead. We prefer vine-ripened tomatoes, sold in most supermarkets, as they tend to be juicier than the average beefsteak type. To save time, ask the fishseller to skin the halibut fillets for you.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  teaspoons extra virgin olive oil
• 1  medium onion, chopped
• 2  garlic cloves, crushed
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon dried basil
• 1⁄8 teaspoon fresh ground black pepper
• 2  medium tomatoes, chopped
• 1  cup  frozen peas, thawed
• 15  ounces butter beans, rinsed and drained
• 24  ounces halibut fillets, 4-6 ounce pieces, skinned

Directions

1. Heat the oven to broil.
2. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes.
3. Stir in tomatoes and peas; cover and cook 4 minutes longer.
4. Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
5. While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes.
6. Divide ragout evenly over 4 plates and serve fillets on top of ragout.