Escarole makes this quick but impressive dish, lending its pleasantly bitter flavor to delicate halibut fillets. Add a glass of crisp white wine, and you’ll have a main course worthy of a dinner party.
Halibut with Braised Escarole & White Beans
4 Tbs. (2 fl. oz./60 ml.) olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 lb. (500 g.) escarole, cored and cut into 1 1/2-inch (4-cm.) squares
Salt and freshly ground pepper
1 cup (7 oz./220 g.) canned white beans such as cannellini, rinsed and drained
6 halibut fillets, each 5-6 oz. (155-185 g.)
Lemon wedges for serving
In a large fry pan over medium heat, warm 2 tablespoons of the olive oil. Add the garlic and red pepper flakes and saute for 1 minute. Add as much escarole as will fit in the pan. As the escarole wilts, continue adding the rest. If the pan gets dry, add a splash of water. Cook until the escarole is slightly wilted, 1 to 2 minutes. Season to taste with salt and pepper.
Stir in the beans and 1/2 cup (4 fl. oz./125 ml.) water. Bring to a simmer, cover and braise until the escarole is very tender and the liquid has thickened, about 10 minutes. Season with salt and pepper. Cover and keep warm.
Season the halibut fillets with salt and pepper. In a large fry pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the halibut and cook until opaque throughout, about 2 minutes per side.
Spoon the escarole and beans onto individual plates and top with the halibut. Drizzle with olive oil and serve accompanied by lemon wedges. Serves 6.