Rating: 3 stars
30 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 2
  • 30 Ratings

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

356 calories; fat 17g; saturated fat 2g; cholesterol 59mg; sodium 493mg; protein 41g; carbohydrates 10g; sugars 3g; fiber 5g; iron 3mg; calcium 168mg.
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