SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA
Provided by Anne Burrell
Time 20m
Yield 1 serving
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
- Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.
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Faustina Mukatuka
f-mukatuka@yahoo.comI don't like halibut, so I substituted another type of fish. It turned out great!
Braylen Horton
braylen.horton78@yahoo.comThis dish was too complicated to make. I ended up giving up.
Tiger Faisal
tiger-f@hotmail.co.ukThe halibut was a bit overcooked, but the Swiss chard and salsa cruda were delicious.
Abdullah Abrahams
abrahams_abdullah@gmail.comThis dish was a bit bland for my taste. I think it needed more seasoning.
Godstime Umoh
ugodstime71@yahoo.comI made this dish for my family last night and they loved it! The halibut was flaky and moist, and the Swiss chard and salsa cruda were delicious. I will definitely be making this again.
Sushila Tamang
tamangsushila36@aol.comThis was a great recipe! The halibut was cooked beautifully, and the Swiss chard and salsa cruda were delicious. I would definitely recommend this recipe to others.
jawaheralia
jawaheralia@yahoo.comI loved the simplicity of this dish. The halibut was cooked perfectly, and the Swiss chard and salsa cruda added a nice touch of flavor. I will definitely be making this again.
ARYAN AHMADI
aryanahmadi@hotmail.comThis dish was delicious! The halibut was flaky and moist, and the Swiss chard and salsa cruda were perfect accompaniments. I would definitely make this again.
EVELYN PROCTOR
evelyn.p20@gmail.comI was a bit skeptical about the combination of halibut, Swiss chard, and salsa cruda, but I was pleasantly surprised. The flavors worked really well together, and the dish was very well-balanced. I would definitely recommend this recipe.
Admir Osmani
aosmani89@hotmail.comThis dish was a bit more work than I was expecting, but it was definitely worth it. The halibut was cooked perfectly, and the Swiss chard and salsa cruda were delicious. I would definitely make this again for a special occasion.
Rehman Bangash
rehman@gmail.comI love the combination of flavors in this dish. The halibut is mild and delicate, while the Swiss chard and salsa cruda add a nice bitterness and acidity. The result is a well-balanced and delicious meal that is sure to please everyone at your table.
Josiah Casey
c@aol.comThis was my first time cooking halibut, and I was really impressed with how easy it was to prepare. The recipe was clear and concise, and the dish turned out beautifully. The halibut was flaky and moist, and the Swiss chard and salsa cruda were delic
Lasanga Damsara
lasanga@yahoo.comI've made this dish several times now, and it's always a hit with my family and friends. The halibut is always cooked perfectly, and the combination of flavors is just amazing. The Swiss chard adds a nice bitterness that balances out the sweetness of
Neal Turner
neal@yahoo.comThis dish was an absolute delight! The halibut was cooked to perfection, with a crispy sear and a moist, flaky interior. The Swiss chard was sautéed beautifully, with a hint of garlic and lemon. And the salsa cruda added a refreshing burst of flavor.