I wanted a side dish for the macadamia crusted halibut, so I decided to use some haricots verts (thin French green beans). This was easy as could be. Cook the green beans on the stove for 3 mins in boiling water and then blanch them in cold water until you are ready to cook in a cast iron skillet.
I put the oil, herbs, onions, garlic and shallots in the skillet and browned them for a couple of minutes. Then pulled the green beans from the cold water and tossed them into the skillet and continued to cook and toss for about 4 minutes. They turned out perfect!! Salt, pepper and garlic salt to taste!
Ingredients
1 pound thin green beans (haricot vert), trimmed
1/2 Shallot diced small
1/4 cup of red onion diced small
4 Tbsp of olive oil
4 Tbsp of minced garlic
2 Tbsp fresh Thyme chopped fine
2 Tbsp of parsley chopped fine
1/2 Lemon squeezed
2Tbsp of tarragon
Garlic salt, salt, Pepper to taste
