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Lunch / Dinner

Slow-Poached Halibut with White Beans and Escarole

Ah, fish—the quintessential dieter’s dinner. This lovely meal is a far cry from the bland fillets you may be expecting.

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Ingredients

FOR THE HALIBUT, SAUTé:

FOR THE ESCAROLE, STEAM:

Poaching (cooking in barely simmering liquid) is usually done on the stove. But this oven technique surrounds the fish with gentle heat—overcooking is virtually impossible.

Instructions

Preheat oven to 250°.

For the halibut, sauté 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 tomato broth around greens and top with a halibut fillet.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download