Pan-Seared Halibut with Braised Swiss Chard
"Celebrity chef Curtis Stone loves spending time in his garden. He often grabs vegetables like the chard here, which he braises for a quick, fresh accompaniment to meaty halibut...."
INGREDIENTS
•
1/4 pound thick-cut bacon, cut into 1-inch pieces
•
1 1/4 pounds Swiss chard—stems cut into 3/4-inch pieces, leaves chopped
•
3 small shallots—2 halved and thinly sliced, 1 minced
•
1 garlic clove, minced
•
1/2 cup dry white wine
•
1/3 cup water
•
Kosher salt
•
Ground pepper
•
6 tablespoons unsalted butter
•
1 tablespoon pine nuts
•
2 teaspoons thyme leaves
•
1 teaspoon finely grated lemon zest
•
1/4 cup fresh lemon juice
•
Four 5- to 6-ounce halibut fillets, cut 3/4 inch thick
•
2 tablespoons extra-virgin olive oil
Comments & Reviews
Just A Pinch Sweepstakes