Pan-Seared Halibut with Blistered Cherry Tomatoes, Cannellini Beans, and Basil Emulsion

Bring a small pot of water to a rolling boil. Prepare a medium bowl filled with ice water.

Blanch 2 cups of packed fresh basil leaves in the boiling water for exactly 10 seconds, then immediately transfer them with a slotted spoon into the ice water to lock in their bright green color. Once cold, drain the basil and squeeze out as much water as possible using paper towels.

In a high-speed blender, combine the blanched basil, 4 tbsp of extra virgin olive oil, 1 tbsp of freshly squeezed lemon juice, 1/2 tsp of grated lemon zest, 1 peeled raw garlic clove, 1/4 tsp of salt, and 1/4 tsp of black pepper. Blend on high until completely smooth, vibrant green, and emulsified. Set the basil emulsion aside.

Finely mince 1 medium shallot and the remaining 3 cloves of garlic. Thoroughly rinse and drain 1 cup of canned cannellini beans. Rinse 2 cups of cherry tomatoes and pat them dry.

Place a large skillet over medium-low heat. Add 2 tbsp of raw pine nuts and toast, stirring constantly, for 3 to 4 minutes until golden brown and fragrant. Immediately transfer the pine nuts to a small dish to prevent burning.

Pat 4 raw skinless halibut fillets dry with paper towels. Season both sides of the fillets evenly with 1/2 tsp of salt and 1/4 tsp of black pepper.

Heat 2 tbsp of extra virgin olive oil in the same skillet over medium-high heat until shimmering. Carefully lay the halibut fillets in the pan. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms on the bottom. Gently flip the fillets and cook for another 3 to 4 minutes until the fish is opaque throughout and flakes easily. Transfer the halibut to a plate and tent loosely with foil to keep warm.

Reduce the skillet heat to medium. Add 1 tbsp of extra virgin olive oil, then add 2 cups of whole cherry tomatoes and 1 sprig of fresh rosemary. Cook, tossing occasionally, for 4 to 5 minutes until the tomatoes begin to blister and pop open.

Add the minced shallot and the remaining minced garlic to the skillet with the tomatoes. Sauté for 1 to 2 minutes until fragrant and softened.

Pour in 1/4 cup of dry white wine, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Simmer for 2 minutes until the wine reduces by half.

Stir in 1/4 cup of low-sodium vegetable broth and the 1 cup of rinsed cannellini beans. Simmer gently for 3 minutes to heat the beans through and allow the flavors to meld.

Discard the rosemary sprig. Fold in 2 cups of fresh baby spinach and cook for 1 minute until just wilted. Stir in 1 tsp of lemon juice, 1/4 tsp of salt, and 1/4 tsp of black pepper.

To serve, divide the warm tomato, bean, and spinach mixture among four shallow bowls. Place a seared halibut fillet on top of each portion. Spoon the bright green basil emulsion generously around the plate and over the fish, then garnish with the toasted pine nuts.