by joannE.
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Photo by joannE.
joannE.'s Notes:
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1 tablespoon
Butter
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1/2 teaspoon
Fresh Dill, Chopped
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8 ounces
Escarole (Approx 1/2 of a Large Head)
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1
Medium Shallot
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1
Clove Garlic
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1 ounce
Halibut Filet
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1 teaspoon
Olive Oil
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Zest from 1 Orange
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1/4 cup
White Wine
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1
Lemon Wedge (1/8 Whole Lemon)
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Using a fork, combine 1 Tbs butter and ½ Tsp fresh dill in a small bowl.
Ask the hotline about this step!Rinse escarole, shake off excess water, and discard the darkest, outermost leaves (these tend to be the most bitter).
Ask the hotline about this step!Tear escarole into two inch pieces.
Ask the hotline about this step!Finely mince garlic and shallot.
Ask the hotline about this step!Season the halibut fillet with salt and pepper on both sides.
Ask the hotline about this step!Preheat a small Dutch oven, or a saucepan with a tight fitting lid, over medium high heat.
Ask the hotline about this step!Sweat garlic and shallots in the olive oil for one minute.
Ask the hotline about this step!Toss in escarole and orange zest with the garlic and shallots.
Ask the hotline about this step!Add wine and quickly place halibut, skin side down, on the bed of greens.
Ask the hotline about this step!Top the fillet with the butter and cover.
Ask the hotline about this step!Reduce heat to medium and allow fish to steam for approximately 12 minutes (8 minutes per inch of thickness).
Ask the hotline about this step!When 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 the hotline about this step!this looks great!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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.