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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:



  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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.