Seared Halibut with Sauteed Swiss Chard and Salsa Cruda

Name: Seared Halibut with Sauteed Swiss Chard and Salsa Cruda
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 slice bacon, cut into 1/2-inch lengths (lardons); 3 basil leaves, chiffonade; 59 milliliters chicken stock, divided; 1 pinch Pinch crushed red pepper; 1 clove garlic, smashed; 1 clove garlic, smashed and finely chopped; 170 grams halibut filet; 227 grams heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice; 5 pitted Gaeta or kalamata olives, slivered; 1 serving Kosher salt; 1 serving Olive oil; 2 Tbsps extra-virgin olive oil; 1 sprig fresh oregano, picked and leaves chopped; 0 smalls red onion, cut into 1/4-inch dice; 2 Tbsps red wine vinegar; 1 serving Salt; 4 larges Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths; 1 smalls zucchini, green part only, cut into 1/4-inch dice

Seared Halibut with Sauteed Swiss Chard and Salsa Cruda might be a good recipe to expand your main course recipe box. This recipe serves 1. One portion of this dish contains around 44g of protein, 51g of fat, and a total of 731 calories. A mixture of zucchini, kalamatan olives, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. It is an expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.

Ingredients you will need

Red Pepper Flakes

Chicken Stock

Garlic

Swiss Chard

Olive Oil

Bacon

Salt

Equipment you will use

Frying Pan

Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.

Ingredients you will need

Halibut Fillets

Olive Oil

Salt

Equipment you will use

Paper Towels

Frying Pan

When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Place the Swiss chard in the center of the serving plate.

Ingredients you will need

Swiss Chard

Lay the fish directly on top. Top the fish with the Salsa Cruda.

Ingredients you will need

Salsa

Fish

Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

Ingredients you will need

Seasoning

Salt

Equipment you will use

Bowl

Equipment

Frying Pan

Paper Towels

Bowl

Ingredients

Servings:

1slice

bacon, cut into 1/2-inch lengths (lardons)3

basil leaves, chiffonade 59milliliters

chicken stock, divided 1pinch

Pinch crushed red pepper 1clove

garlic, smashed 1clove

garlic, smashed and finely chopped 170grams

halibut filet 227grams

heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice 5

pitted Gaeta or kalamata olives, slivered 1serving

Kosher salt 1serving

Olive oil 2Tbsps

extra-virgin olive oil 1sprig

fresh oregano, picked and leaves chopped 0smalls

red onion, cut into 1/4-inch dice 2Tbsps

red wine vinegar 1serving

Salt 4larges

Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths 1smalls

zucchini, green part only, cut into 1/4-inch dice

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.