Step 1

In large saucepan, heat olive oil over medium heat. Add shallot and bell pepper, seasoning to taste. Cook until beginning to soften, about 4 minutes, then add carrot and thyme. Continue cooking for 2 minutes.

Step 2

Stir in beans and deglaze with wine, using a spoon to scrape any browned bits from the pan, then add broth and bring to a boil. Lower heat to medium-low and cover. Simmer for at least 10 minutes.

Step 3

Meanwhile, heat a skillet over medium-high heat. While skillet preheats, pat halibut fillets dry with clean kitchen towel or paper towels to remove excess moisture. Generously season both sides of fillets with salt and pepper.

Step 4

Add just enough high-heat cooking oil to cover bottom of hot pan. When oil begins to shimmer (sizzling hot), carefully add fillets. Sear, undisturbed, until fish releases easily from pan, about 2-3 minutes. Flip to sear remaining side. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.

Step 5

Spoon simmered beans and broth into shallow bowls and place fillets on top. Garnish with cilantro and a drizzle of olive oil. Leftover beans can be stored in the fridge for up to a week, halibut for 3 days.