Seared Halibut with White Bean Purée
&
Lillet Rosé Spritz
A note from us
This menu is fresh, bright, and deeply satisfying without being heavy. The white bean purée is the star. It's silky, creamy, and layered with brown butter and capers in a way that makes the whole plate feel luxurious. If you love hummus you are going to love this dish.
Be sure to read this week's Notes from the Kitchen for substitution suggestions and a tip on how to not overcook the halibut.
The Lillet Rosé Spritz might be the prettiest drink we have made in a while. Light, floral, and effortless. Pour it first and sip while you cook.
Kevin & Kate
The Cocktail
Lillet Rosé Spritz
The Menu
Seared Halibut with White Bean Purée
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
What is one way I could make you feel more appreciated this week?
This week we're setting the mood with Cocktail Jazz — smooth, unhurried, and exactly right for a spring evening in the kitchen.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
BREAD IS A MUST
Don't skip the ciabatta. The white bean purée and brown butter caper sauce together are something else, and you're going to want something to soak it all up. Warm it in the oven during the last few minutes of the asparagus roasting for the best result.
FISH OPTIONS
Halibut is our first choice here. It's meaty, beautiful sear, holds up perfectly on the plate. Salmon is a wonderful substitute and pairs just as well with the white bean purée and brown butter sauce.
Not a fish household?
Thin chicken breasts or cutlets work beautifully with the same technique. For a vegetarian version skip the protein entirely and add more roasted vegetables. Carrots, potatoes, and broccolini all work well alongside the purée.
FOOD PROCESSOR VS BLENDER
A blender will work here but we prefer a food processor for the white bean purée. The wider bowl gives you more control and you can add warm water a little at a time until you hit that perfectly silky consistency without over-thinning it. → Shop our food processor
CAPER SUBSTITUTE
Not a caper fan? Swap them for roughly chopped green olives. You get the same briny punch with a slightly milder flavor.
KNOWING WHEN YOUR FISH IS DONE
Be sure to watch the sides of the fillet as it cooks. You'll see the opacity slowly creeping up from the bottom. When it reaches about halfway up the side flip it. Pull the fish the moment the center just turns opaque. It carries over slightly while resting so don't wait for it to look fully done in the pan.
THE BEAN DIP YOU DIDN'T KNOW YOU NEEDED
Be sure to keep this white bean purée in your back pocket for a party or gathering idea. Warmed with a drizzle of olive oil, topped with brown butter caper sauce and a handful of microgreens, it is an absolute showstopper as an hors d'oeuvre party dip. We promise people will ask you for the recipe.
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we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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