Halibut With Lemon Oil And Sauteed Escarole
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Anchovy paste||1⁄2 Teaspoon|
|Red pepper||1 Pinch, crushed|
|Escarole head||1 3⁄4 Pound, dark green outer leaves discarded and the rest coarsely chopped|
|Ground black pepper||To Taste|
|Skinless halibut fillets||24 Ounce|
1. Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the olive oil with the crushed garlic clove and the lemon zest. Let stand at room temperature for 10 minutes, and then discard the garlic.
2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil. Add the minced garlic, anchovy paste and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 30 seconds. Add the escarole and cook over moderately high heat, stirring, until barely wilted, about 3 minutes. Season with salt and black pepper.
3. In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the halibut fillets with salt and black pepper and add them to the skillet. Cook over high heat until beginning to brown on the bottom, about 3 minutes. Transfer the skillet to the oven and roast the halibut for about 5 minutes, or until just white throughout.
4. Briefly warm the escarole over moderately high heat until hot but still crisp-tender, about 1 minute, then spoon it onto plates. Transfer the haiibut to the plates browned side up. Drizzle with the lemon-garlic oil and serve.