HALIBUT ALMANDINE WITH GARLIC GREEN BEANS

12-ounces trimmed fresh green beans
salt (to taste)
2 tablespoons olive oil
4 (6-ounces each) skinned halibut fillets
Fresh-ground black pepper, to taste
2 cloves garlic, smashed
2 sprigs thyme
1 tablespoon unsalted butter
1 lemon, cut in half
1 tablespoon chopped fresh parsley
1/2 cup slivered almonds

Bring a large pot of water to a boil. Add salt until it tastes like the sea. (Chef's tip: Add salt to water after it boils because it takes longer for the water to rise in temperature with salt). Cook beans 3 minutes. Drain and rinse under cold water. Set aside.

In a large saute pan, heat 2 tablespoons olive oil. Season halibut with salt and pepper on both sides. Once the oil is close to smoking (you will begin to smell the olive oil when it is ready), place fish in pan and cook 3 minutes. Do not shake the pan or move the fish, as this reduces the temperature and will cause the fish to release its flavor before it is cooked fully. After 3 minutes, reduce the heat to medium and add 1 clove garlic, thyme sprigs and butter.

Flip fish over. Using a spoon, baste the fish with the butter in pan and allow to cook another 3 minutes. Squeeze half the lemon into the pan, add parsley and baste the fish with pan juices one more time.

Remove fish to a dish, discard thyme sprigs and garlic from pan and pour pan juices over halibut. Cover to keep warm.

Using the same pan, add almonds and return to medium heat. Allow the almonds to brown slightly. Season with salt and pepper. Once the almonds have colored, add a garlic clove and green beans. Stir to combine and season with salt and pepper.

Place green bean mixture on 4 plates and top each with a piece of sauteed halibut. Squeeze the other lemon half over the fish.

Makes 4 servings
From: Chef Jeremy Hanlon, West Palm Beach
Adapted from source: Ft. Lauderdale Sun-Sentinel by Deborah S. Hartz