Pan-Seared Halibut with Braised Swiss Chard
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Celebrity chef Curtis Stone loves spending time in his garden. He often grabs vegetables like the chard here, which he braises for a quick, fresh accompaniment to meaty halibut.
- 1/4 pound thick-cut bacon, cut into 1-inch pieces
- 1 1/4 pounds Swiss chard—stems cut into 3/4-inch pieces, leaves chopped
- 3 small shallots—2 halved and thinly sliced, 1 minced
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1/3 cup water
- Kosher salt
- Ground pepper
- 6 tablespoons unsalted butter
- 1 tablespoon pine nuts
- 2 teaspoons thyme leaves
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- Four 5- to 6-ounce halibut fillets, cut 3/4 inch thick
- 2 tablespoons extra-virgin olive oil
- In a large, deep skillet, cook the bacon over moderate heat, stirring, until golden; using a slotted spoon, transfer to paper towels. Pour off all but 2 tablespoons of fat from the skillet. Add the chard stems, sliced shallots and garlic and cook over moderately high heat, stirring, until crisp-tender, 4 minutes. Add the wine and simmer until reduced by half, 3 minutes. Add the chard leaves in handfuls, letting each batch wilt slightly before adding more. Add the water, cover and braise over moderately low heat until the chard is tender, 5 minutes. Stir in the bacon, season with salt and pepper; keep warm.
- In a small skillet, cook the butter and pine nuts over moderately high heat, stirring, until the milk solids are golden, 5 minutes. Stir in the minced shallot and thyme and cook for 30 seconds. Whisk in the lemon zest and juice, then season with salt and pepper; keep warm.
- Season the fish with salt and pepper. In a nonstick skillet, heat the oil. Add the fish and cook over moderately high heat, turning once, until golden and just white throughout, 6 minutes. Transfer the chard to plates and set the fish on top. Spoon the brown butter dressing over the fish and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.