Photo: Seared Halibut with Sauteed Swiss Chard and Salsa Cruda Recipe
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
- Salt
- 1 (6-ounce) halibut filet
- 1/2 cup Salsa Cruda, recipe follows
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, 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.
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
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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By laurawalheim
on March 14, 2013
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Great single or doubled portion - a few steps, but nothing difficult. Excellent flavor, low carbs, beautiful plate. Thank you.
By tail11
on February 11, 2011
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The combinations of the foods were excellent. The bacon added a wonderful touch to the chard. Very easy to make, even on a weeknight. I like the pinch of crushed red pepper in the dish to give it a kick. The salsa cruda is quite tasty and adds a great dimension to the dish.
This recipe is a for sure keeper!
By powerpink950
on February 01, 2011
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Very tasty! I loved the flavorful combinations. My husband liked this dish & he is not usually one to eat fish. He was also suprised he liked the swiss chard. I think the salsa cruda helped to tame the usual stong taste of the fish & chard. It is a keeper for us!
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