Halibut With Braised Escarole And White Beans
Looking for a healthy and flavorful seafood dish? This Halibut with Escarole and White Beans recipe is a delicious and satisfying meal that combines tender halibut fillets with wilted escarole and creamy white beans. The dish is seasoned with aromatic garlic, red pepper flakes, and a squeeze of fresh lemon juice for a refreshing touch. Ready in just a few simple steps, this dish is perfect for a weeknight dinner or a special weekend meal. Enjoy the combination of textures and flavors in every bite!
— Constant Cookbook
Ingredients
- 4 Tbs. olive oil, plus more for drizzling
- 3 garlic cloves, thinly sliced
- Pinch of red pepper flakes
- 1 lb. escarole, cored and cut into 1 1/2-inch squares
- Salt and freshly ground black pepper, to taste
- 1 cup canned white beans such as cannellini, rinsed and drained
- 6 halibut fillets, each 5 to 6 oz.
- Lemon wedges for serving
Instructions
- In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Add as much escarole as will fit in the pan. As the escarole wilts, continue adding the rest. If the pan gets dry, add a splash of water. Cook until the escarole is slightly wilted, 1 to 2 minutes. Season with salt and black pepper.
- Stir in the beans and 1/2 cup water. Bring to a simmer, then cover and braise until the escarole is very tender and the liquid has thickened, about 10 minutes. Season with salt and black pepper. Cover and keep warm.
- Season the halibut fillets with salt and black pepper. In a large fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the halibut and cook, turning once, until opaque throughout, about 2 minutes per side.
- Spoon the escarole and beans onto individual plates and top with the halibut. Drizzle with olive oil and serve immediately with lemon wedges. Serves 6.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 6.
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