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Halibut Over Wilted Escarole Recipe

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3 votes | 6028 views

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:
Cook time:
Servings: 1
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Ingredients

Cost per recipe $6.22 view details

Directions

  1. 1) Using a fork, combine 1 Tbs butter and ½ Tsp fresh dill in a small bowl.
  2. 2) Rinse escarole, shake off excess water, and discard the darkest, outermost leaves (these tend to be the most bitter).
  3. 3) Tear escarole into two inch pieces.
  4. 4) Finely mince garlic and shallot.
  5. 5) Season the halibut fillet with salt at pepper on both sides.
  6. 6) Preheat a small Dutch oven, or a saucepan with a tight fitting lid, over medium high heat.
  7. 7) Sweat garlic and shallots in the olive oil for one minute.
  8. 8) Toss in escarole and orange zest with the garlic and shallots.
  9. 9) Add wine and quickly place halibut, skin side down, on the bed of greens.
  10. 10) Top the fillet with the butter and cover.
  11. 11) Reduce heat to medium and allow fish to steam for approximately 12 minutes (8 minutes per inch of thickness).
  12. 12) 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.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 281g
Calories 391  
Calories from Fat 177 45%
Total Fat 20.02g 25%
Saturated Fat 8.49g 34%
Trans Fat 0.0g  
Cholesterol 85mg 28%
Sodium 178mg 7%
Potassium 881mg 25%
Total Carbs 5.34g 1%
Dietary Fiber 0.9g 3%
Sugars 1.27g 1%
Protein 36.07g 58%

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Reviews

  • Ferihan
    July 1, 2012

    This was really really good, but I would suggest not using zest of an orange. Instead use the zest of a lemon. It just goes much better with the wine. Also add more garlic chopped a little rougher. I am going to put this in my favorite folder.
    I've cooked/tasted this recipe!
    This is a variation

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