Boil the potatoes and green beans, then toss them with some butter and chopped fresh chives. Next, poach the halibut in a dry white wine until the fish is opaque, giving each piece a flaky texture and mild flavor.

Serves 4



  • 1 pound red potatoes
  • kosher salt and black pepper
  • 1 pound green beans, trimmed
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped fresh chives
  • approx. 1 lb halibut, skin removed, cut into 4 pieces
  • 2 1/2 cups dry white wine


1. Place the potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
2. Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
3. In the same pot, melt the butter over low heat. Add the chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine.
4. Season the fish with ¼ teaspoon salt and ⅛ teaspoon pepper and place in a large skillet. Pour in enough wine to reach halfway up the sides of the fish.
5. Bring to a simmer over medium-low heat. Cook for 6 to 8 minutes, covered, until the fish is opaque.
6. Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.