Halibut Over Wilted Escarole Recipe

Name: Halibut Over Wilted Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon Butter, 1/2 teaspoon Fresh Dill, Chopped, 8 ounces Escarole (Approx 1/2 of a Large Head), 1 Medium Shallot, and more.

Yes, Halibut Over Wilted Escarole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut Over Wilted Escarole

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