I ended up having to modify this one a bit. It was meant to be made with escarole. But I couldn't find any when I went to the grocery store. So I ended up just getting a bunch of green kale instead and used that as the vegetable component of this recipe. I think it would've been a lot better (and more interesting) with escarole, but I didn't have time to run all over town looking for it, so I just went with what I had.

Halibut with Braised Escarole & White Beans

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 6 halibut fillets (~1kg total)
• salt and pepper, to taste
• 3-4 Tbsp. olive oil
• 3-4 cloves garlic, sliced
• 1/8 tsp. red pepper flakes
• 450g escarole, cored and cut into 4cm pieces
• 1 can (~400g) cannellini beans, rinsed and drained
• 1/2 c. (or more) water
• 1 lemon, cut into wedges

Directions

1. Season the halibut with salt and pepper.
2. In a large pan with a lid, heat 2 Tbsp. of the oil over medium heat.
3. Add halibut fillets and sear on one side until golden-brown (2-3 minutes). Transfer to a plate.
4. Add the remaining 1-2 Tbsp. of oil to the pan and heat over medium heat.
5. Add the garlic and red pepper flakes and fry for about a minute.
6. Add as much escarole as will fit in the pan. Continue to add more as the greens in the pan wilt. If the pan seems dry, add a splash of water.
7. Cook until the escarole is slightly wilted.
8. Season with salt and pepper.
9. Add the beans and 1/2 c. of water.
10. Bring to a simmer, cover, and cook until escarole is very tender (~8 minutes).
11. Taste and add more salt and pepper if necessary.
12. Nestle the halibut fillets into the escarole, browned-side-up, cover, and cook until fish is done (~4 more minutes).
13. Serve with lemon wedges.