Swordfish with Braised Endive

1. 1

   Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet.

2. 2

   Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.

3. 3

   Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.

4. 4

   While endive is braising, pat fish dry and sprinkle with pepper and remaining 1/2 teaspoon salt.

5. 5

   Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute fish, uncovered, turning over once, until just cooked through, about 7 minutes total.

6. 6

   Serve fish topped with endive.

* Per serving · 4 servings · Values may vary.

No additional tips available.