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Author Notes: Escarole has broad, flat leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it resembles radicchio in taste. *VARIATION* Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8 minutes per inch of thickness cooking time would be applied —joannE.
- 1 tablespoon Butter
- 1/2 teaspoon Fresh Dill, Chopped
- 8 ounces Escarole (Approx 1/2 of a Large Head)
- 1 Medium Shallot
- 1 Clove Garlic
- 1 Small Halibut Filet
- 1 teaspoon Olive Oil
- Zest from 1 Orange
- 1/4 cup White Wine
- 1 Lemon Wedge (1/8 Whole Lemon)
- Using a fork, combine 1 Tbs butter and ½ 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 and 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 halibut fillet. Garnish with a squeeze of fresh lemon juice and season with salt and pepper.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Home Alone Dinner