Halibut With Sautéed Radicchio

Halibut with Sauteed Radicchio
 Kan Kanbayashi
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
4
6-ounce
skinless halibut fillets
1
tablespoon
fresh thyme
kosher salt and pepper
1/4
cup
fresh orange juice
1
teaspoon
honey
2
cloves garlic, sliced
1
large head radicchio (about 8 ounces), quartered and leaves separated

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the halibut with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook fish until opaque throughout, 3 to 4 minutes per side.
  3. Meanwhile, in a small bowl, combine the orange juice, honey, ¼ teaspoon salt, and 1/8 teaspoon pepper; set aside.
  4. Heat the remaining tablespoon oil in a large skillet over medium-high heat.
  5. Add the garlic and radicchio and cook, stirring, until the radicchio is just wilted, 2 to 3 minutes.
  6. Stir in the orange juice mixture. Serve with the halibut.
Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories 274
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 54 mg
  • Sodium 465 mg
  • Protein 36 g
  • Carbohydrate 6 g
  • Fiber 1 g
What does this mean? See Nutrition 101.

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