Halibut with Endive and Gremolata Recipe

Name: Halibut with Endive and Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 teaspoon sugar; 2 heads endive, quartered lengthwise; 1/4 cup piquillo peppers, drained and sliced into rings; 1 clove garlic, roughly chopped; 1 small red onion, thinly sliced; 1 cup low-sodium vegetable broth; One 15-ounce can cannellini beans, drained and rinsed; 3 tablespoons coarsely chopped fresh mint; 3 tablespoons coarsely chopped fresh parsley; 2 teaspoons finely grated lemon zest; 1 small clove garlic, finely chopped; Pinch red pepper flakes; Kosher salt; 1 to 2 tablespoons extra-virgin olive oil; Four 6-ounce halibut fillets; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil

Servings: persons

2 tablespoons extra-virgin olive oil
1 teaspoon sugar
2 heads endive, quartered lengthwise
1/4 cup piquillo peppers, drained and sliced into rings
1 clove garlic, roughly chopped
1 small red onion, thinly sliced
1 cup low-sodium vegetable broth
One 15-ounce can cannellini beans, drained and rinsed
3 tablespoons coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh parsley
2 teaspoons finely grated lemon zest
1 small clove garlic, finely chopped
Pinch red pepper flakes
Kosher salt
1 to 2 tablespoons extra-virgin olive oil
Four 6-ounce halibut fillets
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

1
For the endive: In a medium skillet over medium heat, heat the olive oil.
2
Add the sugar and endive quarters and brown for about 2 minutes.
3
Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes.
4
Deglaze with the vegetable broth and add the beans.
5
Cook until the broth is slightly reduced, about 4 minutes.
6
Smash some of the beans to further thicken the sauce.
7
Keep warm.
8
For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl.
9
Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
10
For the fish: Sprinkle the halibut fillets on both sides with salt and pepper.
11
In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan.
12
Add the fish to the pan and cook until golden, about 4 minutes.
13
Flip and cook until firm but still translucent in the center, 4 more minutes.
14
Spoon some endive onto each plate and then a piece of halibut.
15
Top with some of the gremolata.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 teaspoon sugar, 2 heads endive, quartered lengthwise, 1/4 cup piquillo peppers, drained and sliced into rings, and more.

Yes, Halibut with Endive and Gremolata 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 with Endive and Gremolata

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