This is a print preview of "Halibut Over Wilted Escarole" recipe.
Halibut Over Wilted Escarole Recipe
Escarole has broad leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it has almost the same taste as radicchio. High in folic acid, fiber, and vitamins A and K it thrives in the fall growing season
*Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8 minutes per inch of thickness cooking time would be applied
|Prep time: 10 minutes
|Cook time: 10 minutes
1 Tbs Butter
1/2 Tsp Chopped Fresh Dill
8 oz Escarole (approx 1/2 of a large head)
1 Medium Shallot
1 Garlic Clove
1 6-oz Halibut Fillet
1 Tsp Olive Oil
Zest from 1 Orange
1/4 Cup White Wine
1 Lemon Slice (1/8 whole lemon)
- Using a fork, combine 1 Tbs butter and Â½ Tsp fresh dill in a small bowl.
- Rinse escarole, shake off excess water, and discard the darkest, outermost leaves (these tend to be the most bitter).
- Tear escarole into two inch pieces.
- Finely mince garlic and shallot.
- Season the halibut fillet with salt at pepper on both sides.
- Preheat a small Dutch oven, or a saucepan with a tight fitting lid, over medium high heat.
- Sweat garlic and shallots in the olive oil for one minute.
- Toss in escarole and orange zest with the garlic and shallots.
- Add wine and quickly place halibut, skin side down, on the bed of greens.
- Top the fillet with the butter and cover.
- Reduce heat to medium and allow fish to steam for approximately 12 minutes (8 minutes per inch of thickness).
- When the fish in thoroughly cooked (opaque and flaky), place the wilted greens in the center of serving place and top with the the halibut fillet. Garnish with a squeeze of fresh lemon juice and season with salt and pepper.