Recipe courtesy of Ralph Pallarino
Save Recipe Print
Total:
1 hr 5 min
Prep:
45 min
Cook:
20 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Escarole:
Gnocchi:

Directions

Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch. 

To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.

Escarole:

Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.

Gnocchi:

On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Halibut Fish Tacos with Guacamole Sauce

Recipe courtesy of Rachael Ray

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Seared Scallops

Recipe courtesy of Alton Brown

Browse Reviews By Keyword