Seared Fish With Tomatoes and Garlicky Escarole

seared-fish-withtomatoes-garlic-escarole
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 356 calories
    • Fat 17 g
    • Sat Fat 2 g
    • Cholesterol 59 mg
    • Sodium 493 mg
    • Protein 41 g
    • Carbohydrate 10 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 168 mg

Ingredients

  1. Check 1pound tomatoes, chopped
  2. Check 1/4 small red onion, sliced
  3. Check 2teaspoons fresh lemon juice
  4. Check 3tablespoons plus 2 teaspoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 head escarole, torn (about 10 cups)
  7. Check 2 cloves garlic, sliced
  8. Check 4 6-ounce pieces skinless halibut, cod, or striped bass fillet

Directions

  1. Combine the tomatoes, onion, lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl. Let sit for 10 minutes.
  2. Meanwhile, heat 2 tablespoons of the remaining oil in a large skillet over medium-high heat. Add the escarole, garlic, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until wilted and tender, 3 to 4 minutes. Let cool slightly, then add to the tomatoes and toss to combine.
  3. Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Season the halibut with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.
  4. Serve the tomato and escarole mixture topped with the fish.