by joannE.
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my 9 recipes »
Photo by joannE.
joannE.'s Notes:
Expand1 tablespoon Butter Ask a question about this ingredient
1/2 teaspoon Fresh Dill, Chopped Ask a question about this ingredient
8 ounces Escarole (Approx 1/2 of a Large Head) Ask a question about this ingredient
1 Medium Shallot Ask a question about this ingredient
1 Clove Garlic Ask a question about this ingredient
1 ounce Halibut Filet Ask a question about this ingredient
1 teaspoon Olive Oil Ask a question about this ingredient
Zest from 1 Orange Ask a question about this ingredient
1/4 cup White Wine Ask a question about this ingredient
1 Lemon Wedge (1/8 Whole Lemon) Ask a question about this ingredient
Using a fork, combine 1 Tbs butter and ½ Tsp fresh dill in a small bowl.
Ask a question about this stepRinse escarole, shake off excess water, and discard the darkest, outermost leaves (these tend to be the most bitter).
Ask a question about this stepTear escarole into two inch pieces.
Ask a question about this stepFinely mince garlic and shallot.
Ask a question about this stepSeason the halibut fillet with salt and pepper on both sides.
Ask a question about this stepPreheat a small Dutch oven, or a saucepan with a tight fitting lid, over medium high heat.
Ask a question about this stepSweat garlic and shallots in the olive oil for one minute.
Ask a question about this stepToss in escarole and orange zest with the garlic and shallots.
Ask a question about this stepAdd wine and quickly place halibut, skin side down, on the bed of greens.
Ask a question about this stepTop the fillet with the butter and cover.
Ask a question about this stepReduce heat to medium and allow fish to steam for approximately 12 minutes (8 minutes per inch of thickness).
Ask a question about this stepWhen the fish in thoroughly cooked (opaque and flaky), place the wilted greens in the center of serving place and top with the halibut fillet. Garnish with a squeeze of fresh lemon juice and season with salt and pepper.
Ask a question about this stepthis looks great!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Oh my - this recipe is sodium girl ready. No salt! I love all the fresh herbs and citrus that give it flavor. And I'm mildly obsessed with escarole, so this is a winner in my book.