Slow Poached Halibut with Escarole and White Beans

By JimMac

Ingredients

• FOR THE HALIBUT:
• 1 ⁄4 cup chopped shallots
• 2 tsp. chopped garlic
• 1 ⁄2 tsp. red pepper flakes
• 2 tsp. olive oil
• 1 ⁄4 cup dry white wine
• 1 1⁄2 cups low-sodium chicken broth
• 1 cup quartered grape tomatoes
• 1 ⁄2 cup canned cannellini beans, drained and rinsed
• 2 tsp. red wine vinegar
• Salt and black pepper to taste
• 4 halibut fillets, skinned, seasoned with salt and pepper (5 oz. each)
• FOR THE ESCAROLE:
• 1 head escarole, trimmed, chopped (8–10 cups)
• 1 ⁄4 cup water

Details

Servings 6

Preparation

Step 1

Preheat oven to 250°.

For the halibut, sauté the shallots, garlic, and pepper flakes in oil in a 10-inch nonstick ovenproof skillet over medium heat for 1 minute.

Deglaze with wine and simmer until liquid is nearly evaporated, about 2 minutes.

Add broth, tomatoes, beans, and vinegar; simmer 3–4 minutes, or until liquid is reduced slightly. Season with salt and pepper.

Nestle fillets in the tomato-bean mixture and transfer pan to the oven. Poach for 20–25 minutes, or until fish flakes easily with a fork.

For the escarole, steam escarole with water in a large sauté pan over medium-high heat, covered, stirring occasionally until wilted, 2–3 minutes. Season with salt and pepper.

Divide greens among 4 shallow serving bowls. Spoon some of the tomato broth around the greens and top with a halibut fillet.