Special Gift Offer


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.

Share Recipe




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.


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

Share Recipe:

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!


You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Lunch / Dinner

Strawberry & Steak Salad

Lunch / Dinner

Adobo-Style Pork Tenderloin