Halibut over Cannellini Beans with Gremolata

• 1 cup Dried Cannellini Beans (soaked Overnight Or At Least 6 Hours)
• 1 piece Shallot, Sliced
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Butter
• 1/4 cups White Wine
• 1 pinch Salt
• 2- 1/2 cups Water
• 1 teaspoon Dijon Mustard
• 2 cloves Garlic, Minced
• 3 teaspoons Lemon Zest
• 4 teaspoons Flat-leaf Parsley, Finely Chopped
• 1 pinch Salt
• 16 ounces, weight Halibut (4, 4-ounce Pieces)
• 1 cup Sun Gold Cherry Tomatoes, Sliced In Half
• Sea Salt, to taste

1. NOTE: This is a pressure cooker recipe
2. For cannellini beans:
3. Saute the shallot in olive oil and butter.
4. Add white wine and reduce for 2 minutes.
5. Add salt, water and the presoaked beans.
6. Put lid on pressure cooker and cook on high for 1 hour.
7. I do all of this in my pressure cooker because all you have to do is put the lid on, which means less mess.
8. I also run cold water on my pressure cooker to release all the steam so I can open the lid right away.
9. Add Dijon mustard after beans are cooked.
10. Set aside
11. For gremolata:
12. Stir together all remaining ingredients (except the Halibut and the tomatoes) and set aside.
13. For halibut:
14. Pat dry, sprinkle with salt and saute in olive oil, 5 minutes each side.
15. *When your fish is patted dry, it is easier to brown each side to a nice crispness.
16. To serve:
17. Spoon 1/2 cup beans into dish, top with hailbut, tomatoes and a pinch of gremolata.

beans, shallot, olive oil, butter, white wine, salt, water, dijon mustard, garlic, lemon zest, parsley, salt, tomatoes, salt

Taken from tastykitchen.com/recipes/main-courses/halibut-over-cannellini-beans-with-gremolata/ (may not work)