Seared Halibut with Sauteed Swiss Chard and Salsa Cruda

Name: Seared Halibut with Sauteed Swiss Chard and Salsa Cruda
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 serving
Ingredients: Olive oil; 1 clove garlic, smashed; Pinch crushed red pepper; 1 slice bacon, cut into 1/2-inch lengths (lardons); 4 large Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths; 1/4 cup chicken stock, divided; Salt; 1 (6-ounce) halibut filet; 1/2 cup Salsa Cruda, recipe follows; 1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice; 1/4 small red onion, cut into 1/4-inch dice; 1/2 small zucchini, green part only, cut into 1/4-inch dice; 5 pitted Gaeta or kalamata olives, slivered; 1 clove garlic, smashed and finely chopped; 1 sprig fresh oregano, picked and leaves chopped; 3 basil leaves, chiffonade; 1 1/2 tablespoons red wine vinegar; Pinch crushed red pepper; 1 1/2 tablespoons extra-virgin olive oil; Kosher salt

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Frozen to Fabulous

Seared Halibut with Sauteed Swiss Chard and Salsa Cruda

0 Reviews

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

1679

Total Fat

158

Saturated Fat

24

Carbohydrates

28

Dietary Fiber

9

Sugar

12

Protein

45

Cholesterol

104

Sodium

2304

Total: 20 min
Prep: 10 min
Cook: 10 min

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

1679

Total Fat

158

Saturated Fat

24

Carbohydrates

28

Dietary Fiber

9

Sugar

12

Protein

45

Cholesterol

104

Sodium

2304

Total: 20 min
Prep: 10 min
Cook: 10 min

Ingredients

Olive oil

1 clove garlic, smashed

Pinch crushed red pepper

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

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

1/4 cup chicken stock, divided

Salt

1 (6-ounce) halibut filet

1/2 cup Salsa Cruda, recipe follows

Salsa Cruda:

1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice

1/4 small red onion, cut into 1/4-inch dice

1/2 small zucchini, green part only, cut into 1/4-inch dice

5 pitted Gaeta or kalamata olives, slivered

1 clove garlic, smashed and finely chopped

1 sprig fresh oregano, picked and leaves chopped

3 basil leaves, chiffonade

1 1/2 tablespoons red wine vinegar

Pinch crushed red pepper

1 1/2 tablespoons extra-virgin olive oil

Kosher salt

Directions

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.