Halibut with Watercress Pesto and Cannellini Beans Recipe

Ingredients

• 2 (15-ounce) cans cannellini beans (about 2 1/2 cups), drained and rinsed
• 1 bunch watercress, long stems trimmed and washed
• 2 tablespoons coarsely chopped Italian parsley leaves
• 1 tablespoon capers
• 1 medium garlic clove, minced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons water
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon plus 5 teaspoons olive oil
• 1 medium red bell pepper,
• seeded, and cut into small dice
• 1 tablespoon finely chopped shallot (from about 1/2 medium)
• 4 (6-ounce) Pacific halibut fillets, about 1 to 1 1/2 inches thick
• 8 thin lemon slices

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Halibut	100g cooked	140
Olive Oil	1 tbsp (14g)	119
Bell Pepper	1 medium (119g)	31
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Watercress	1 cup (34g)	4
Garlic	1 clove (3g)	4
Capers	1 tbsp (9g) drained	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Cannellini Bean	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.