Seared Rockfish with Cannellini Beanss

Made  times
Liana Hanson 2

"This dish in one of the seafood meals that is offered at Sullivan's Steakhouse in Anchorage, Alaska. Chef Dennis Wingler demonstrated how to make this dish at the Spenard Builders Bon Appetite Cooking series. It is a very good, hearty meal for a cold wintry day. Cannillini beans hold their shape better than navy beans so don't confuse the two."
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. Fish: In a saute pan heat olive oil untl hot. Sprinkle Rockfish with salt and pepper then lay Rockfish flesh side down in hot oil. Cook fish at high heat until flesh becomes golden brown and slightly crispy. Turn fish over, then remove from heat. May hold in oven at 200 degrees.
  2. Beans: Soak beans in water overnight and drain. Add 2 qts water and cook with Stock recipe.
  3. Stock: In a large stock pot sauté carrots, celery and onions in olive oil until tender. Add garlic and saute until opaque, then add wine. Reduce wine by half. Add drained cannellini beans and lobster stock. Bring to boil then add salt and pepper. Cook until beans are soft 45-55 minutes on medium heat. Once beans are soft add basil and cook until sauce reduces to thick stew.
  4. Ladle stew into bowl then place rockfish on top and garnish with chopped parsley or micro greens.