Seared Fish With Tomatoes and Garlicky Escarole

Seared Fish with Tomatoes and Garlicky Escarole
Christopher Baker
Let the chopped tomatoes sit for a few minutes with sliced red onion, lemon juice, olive oil, and salt and pepper to let the juices release and the flavors mingle.

Make-ahead tip: Wash and tear the escarole up to two days in advance.

Get the recipe for Seared Fish With Tomatoes and Garlicky Escarole.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
pound
tomatoes, chopped
1/4
small red onion, sliced
2
teaspoons
fresh lemon juice
3
tablespoons
plus 2 teaspoons olive oil
kosher salt and black pepper
1
head escarole, torn (about 10 cups)
2
cloves garlic, sliced
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.
Charlyne Mattox
October 2013

Nutritional Information

  • Per Serving
  • Calories 356
  • 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
What does this mean? See Nutrition 101.