Seared Fish With Tomatoes and Garlicky Escarole
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.
- Serve the tomato and escarole mixture topped with the fish.
- 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 .