Halibut With Endive And Gremolata
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tsp
Sugar1 small
Garlic (clove, finely chopped)1 small
Red Onion (thinly sliced)3 tbsps
Mint (coarsely chopped fresh)3 tbsps
Parsley (coarsely chopped fresh)2 tsps
Lemon Zest (finely grated)1 pinch
Red Pepper Flake2 tbsps
Canola OilDirections:
1
For the endive: In a medium skillet over medium heat, heat the olive oil
2
Add the sugar and endive quarters and brown for about 2 minutes
3
Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes
4
Deglaze with the vegetable broth and add the beans
5
Cook until the broth is slightly reduced, about 4 minutes
6
Smash some of the beans to further thicken the sauce
7
Keep warm
8
For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl
9
Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons
10
For the fish: Sprinkle the halibut fillets on both sides with salt and pepper
11
In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan
12
Add the fish to the pan and cook until golden, about 4 minutes
13
Flip and cook until firm but still translucent in the center, 4 more minutes
14
Spoon some endive onto each plate and then a piece of halibut
15
Top with some of the gremolata