We just love halibut. Firm, yet flaky, and not too fishy. (The Loon doesn’t like his fish too fishy…he reminds me this often). Matched against the pleasantly, slightly bitter kale, then throw in some cherry tomatoes, garlic, lemon, red onion, and buttery white beans…it all comes together for a healthy and super flavorful meal. Fast, easy, healthy…and delicious!!
Halibut with Braised Kale, Beans & Tomatoes
- 6 halibut fillets 5 - 6 ounces each
- Salt and freshly ground black pepper
- 4 tbsp extra-virgin olive oil plus more for drizzling
- 1/2 red onion sliced, and roughly chopped
- 3/4 cup red cherry tomatoes sliced lengthwise
- 3/4 cup yellow cherry tomatoes sliced lengthwise
- 3 cloves garlic thinly sliced
- Pinch red pepper flakes
- 1 lb kale cored and cut into 1 1/2-inch pieces
- 1 cup canned white beans I like cannellini, rinsed and drained
- Lemon wedges
- Season the halibut fillets with salt and pepper.
- In a large skillet with a lid (non-stick is preferable), heat 2 tablespoon of the oil over medium-high heat.
- Add the halibut and sear until golden brown on one side, about 2 minutes (you may need to do this in batches). Transfer to a plate.
- Warm the remaining 2 tablespoons of oil over medium heat.
- Add the onion and cook until soft, about 4 minutes.
- Add the tomatoes, garlic, pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon of pepper, and cook for about 1 minute.
- Add as much kale as will fit in the pan.
- As the kale wilts, continue adding the rest. You may need to add a splash of water (about 1 tablespoon), if the pan gets too dry.
- Cook until the kale is just wilted, about 2 minutes.
- Stir in the beans and 1/2 cup of water. Bring to a simmer, cover, and cook until the kale is very tender and the liquid has thickened, about 8 minutes.
- Taste and add more salt and pepper, if needed.
- Nestle the halibut fillets in the kale, browned side up, cover, cook until the fish is opaque throughout, about 4 minutes.
- Drizzle with a little oil and serve with lemon wedges.