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1
Liberally salt and pepper the halibut.
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2
Place 1 tablespoon of olive oil in a medium-sized, non-stick pan.
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3
When oil is shimmering, place the halibut, skin-side down, in pan.
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4
Cook on both sides for 2 minutes or to desirable color.
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5
Place halibut aside.
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6
In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil.
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7
Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes.
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8
Then add 3 of the 4 garlic cloves, and cook another minute.
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9
Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut.
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10
Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
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11
To plate:
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12
Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi.
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13
Finish with sauce as needed.
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14
Escarole:
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15
1 tablespoon olive oil
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16
1 garlic clove, smashed and finely chopped
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17
1 teaspoon red pepper flakes
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18
1 tight bunch escarole, cleaned and chopped
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19
1/4 cup dry white wine
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20
Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat.
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21
When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
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22
1 cup all-purpose flour
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23
2 large eggs
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24
1 pound ricotta cheese
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25
1/4 grated Parmesan
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26
Salt and freshly ground pepper
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27
On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter.
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28
In the middle of the well place the eggs, cheeses, salt, and pepper.
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29
Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive.
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30
Continue kneading until dough is dry to touch (add more flour, if needed.)
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31
Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces.
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32
When finished, add to a pot of boiling water, gnocchi are done when they float to the top.
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33
Drain.
