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Seared Halibut With Haricots Verts, Scallions, And White Wine Sauce

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound haricots verts or young green or wax beans

Four 7-ounce halibut fillets, each approximately 1 inch thick

Coarse salt and freshly ground white pepper to taste

2 tablespoons canola oil

1/4 cup Sauvignon Blanc or other dry white wine

2 tablespoons fresh lemon juice, or to taste

1/2 cup unsalted butter

5 scallions, white part only, finely sliced on the bias

1 tablespoon capers, drained and rinsed

1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice

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