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Braised Halibut with Baby Potatoes and Greens Recipe

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This recipe for Braised Halibut with Baby Potatoes and Greens is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon, halved
2 anchovy fillets, drained
3 cloves garlic
1 T. fresh oregano
2 T. olive oil
1 lb. baby red potatoes, halved
3 c. chicken broth
4 6-oz skinless halibut fillets
¾ tsp. salt
1 tsp.pepper
4 oz. kale or spinach (about 3 c.)
1 T. chives, chopped
Directions:
Directions:
Thinly slice ½ of the lemon; cut other half in wedges.
Set aside.

Finely chop anchovies, garlic, oregano together.
Macerate until a paste forms.
Heat 1 T. oil over medium heat.
Add anchovy paste and cook until fragrant, about 1 minute.
Stir in potatoes and broth and bring to a boil.
Reduce heat to a simmer and cook until potatoes are tender, about 12-15 minutes.

While potatoes are cooking, season fish with salt and pepper.
Heat remaining oil in separate skillet over medium-high heat.
Add fish and cook until browned on one side, about 4-5 minutes.

Uncover potato mixture and add kale or spinach.
Place fish fillets, browned side up, on top.
Return to a simmer and cook uncovered until fish is flaky, about 5 minutes.
Using a slotted spoon, transfer fish, potatoes and greens to plates.

Increase heat to high and add lemon slices to skillet.
Boil until sauce is reduced by half, about 4 minutes.
Stir in some salt and pepper.
Ladle broth over fish and garnish with chives and lemon wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
Can substitute halibut for any other firm white fish, but really, halibut is the best, so go ahead and take out the second mortgage and splurge on the halibut.

 

 

 

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