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Pan-Seared Halibut with Braised Swiss Chard
© Amy Neunsinger

Pan-Seared Halibut with Braised Swiss Chard

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

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. 1/4 pound thick-cut bacon, cut into 1-inch pieces
  2. 1 1/4 pounds Swiss chard—stems cut into 3/4-inch pieces, leaves chopped
  3. 3 small shallots—2 halved and thinly sliced, 1 minced
  4. 1 garlic clove, minced
  5. 1/2 cup dry white wine
  6. 1/3 cup water
  7. Kosher salt
  8. Ground pepper
  9. 6 tablespoons unsalted butter
  10. 1 tablespoon pine nuts
  11. 2 teaspoons thyme leaves
  12. 1 teaspoon finely grated lemon zest
  13. 1/4 cup fresh lemon juice
  14. Four 5- to 6-ounce halibut fillets, cut 3/4 inch thick
  15. 2 tablespoons extra-virgin olive oil
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Pinot Bianco.

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