Pan-fried halibut with endive and gremolata

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 236, total fat 11 G., saturated fats 1 G., proteins 20 G., carbohydrates 15 G., fiber 4 G., cholesterol 42 mg, sodium 486 mg, sugar 1 G.

A tender halibut fillet, seared to a golden crisp, is served with endive, white beans, and marinated piquillo peppers, topped with a refreshing gremolata of parsley, mint, and lemon zest. To keep the fish moist and moist, just a few minutes of frying is enough: remove it from the pan while the center is still slightly translucent. Mix the gremolata before frying to allow it to rest and allow the flavors to meld.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Endive

2 tablespoons extra-virgin olive oil
1 teaspoon of sugar
2 heads of endive, quartered lengthwise
1/4 cup pickled piquillo peppers, drained and sliced into rings (optional)
1 clove garlic, coarsely chopped
1 small red onion, thinly sliced
1 cup lightly salted vegetable broth
1 can (425 g) canned cannellini beans, rinsed

Gremolata

3 tbsp coarsely chopped fresh mint
3 tbsp coarsely chopped fresh parsley
2 tsp finely grated lemon zest
1 small clove of garlic, finely chopped
A pinch of red pepper flakes
1-2 tablespoons extra-virgin olive oil

Fish

4 halibut fillets, 170 g each.
2 tbsp. l. rapeseed oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: halibut, endive salad, piquillo pepper, cannellini beans, lemon zest, mint

Cooking the dish according to the recipe:

Endive:

Heat the olive oil in a medium skillet over medium heat. Add the sugar and endive quarters and sauté for 2 minutes. Then add the piquillo pepper, garlic, and red onion and cook for another 3 minutes. Deglaze the skillet with vegetable broth and add the beans. Cook until the broth has reduced slightly, about 4 minutes. Mash the beans a little to further thicken the sauce. Keep warm.
Gremolata:

In a small bowl, combine the mint, parsley, lemon zest, garlic, red pepper flakes, and a pinch of coarse salt. Season with 1-2 tablespoons extra-virgin olive oil.

Fish:

Season the halibut fillet with salt and black pepper on both sides. Heat canola oil in a large skillet over high heat until small wisps of smoke appear on the sides. Add the fish to the skillet and cook until golden brown, about 4 minutes. Flip and cook until the fish is set but still translucent in the center, another 4 minutes.
Place some endive and a piece of halibut on each plate. Top with some gremolata.