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Seared Fish With Tomatoes and Garlicky Escarole

Seared Fish with Tomatoes and Garlicky Escarole
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2013

Nutritional Information

  • Per Serving
  • Calories 356
  • Fat 17g
  • Sat Fat 2g
  • Cholesterol 59mg
  • Sodium 493mg
  • Protein 41g
  • Carbohydrate 10g
  • Sugar 3g
  • Fiber 5g
  • Iron 3mg
  • Calcium 168mg
What does this mean? See Nutrition 101 .

Quick Tip

Escarole
Wash and tear the escarole up to two days in advance.

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