Pan Seared Braised Halibut in a Puttanesca Sauce Served with Gnocchi and Escarole

1. 1

   Liberally salt and pepper the halibut.

2. 2

   Place 1 tablespoon of olive oil in a medium-sized, non-stick pan.

3. 3

   When oil is shimmering, place the halibut, skin-side down, in pan.

4. 4

   Cook on both sides for 2 minutes or to desirable color.

5. 5

   Place halibut aside.

6. 6

   In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil.

7. 7

   Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes.

8. 8

   Then add 3 of the 4 garlic cloves, and cook another minute.

9. 9

   Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut.

10. 10

    Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.

11. 11

    To plate:

12. 12

    Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi.

13. 13

    Finish with sauce as needed.

14. 14

    Escarole:

15. 15

    1 tablespoon olive oil

16. 16

    1 garlic clove, smashed and finely chopped

17. 17

    1 teaspoon red pepper flakes

18. 18

    1 tight bunch escarole, cleaned and chopped

19. 19

    1/4 cup dry white wine

20. 20

    Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat.

21. 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.

22. 22

    1 cup all-purpose flour

23. 23

    2 large eggs

24. 24

    1 pound ricotta cheese

25. 25

    1/4 grated Parmesan

26. 26

    Salt and freshly ground pepper

27. 27

    On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter.

28. 28

    In the middle of the well place the eggs, cheeses, salt, and pepper.

29. 29

    Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive.

30. 30

    Continue kneading until dough is dry to touch (add more flour, if needed.)

31. 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.

32. 32

    When finished, add to a pot of boiling water, gnocchi are done when they float to the top.

33. 33

    Drain.

* Per serving · 4 servings · Values may vary.