Recipes Pan-Seared Halibut with Braised Swiss Chard Be the first to rate & review! 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. Slideshow: More Halibut Recipes By Curtis Stone Updated on February 28, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Amy Neunsinger Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing Pinot Bianco. Rate it Print