Pan-Seared Halibut with Skordalia and Braised Swiss Chard

Name: Pan-Seared Halibut with Skordalia and Braised Swiss Chard
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 8 halibut fillets (6 ounce, skin off); 2 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 pound russet potato (peeled, cut into 1-inch cubes); 8 clove garlic (peeled, smashed); 0.5 cup olive oil (extra virgin); 0.25 cup red wine vinegar; 0.25 cup fresh parsley (chopped); 3 bunch Swiss chard (large, tough stems removed, leaves chopped); 1 yellow onion (medium, thinly sliced); 0.25 cup vegetable broth

Flaky pan-seared halibut fillets served with a creamy, pungent garlic potato dip (Skordalia) and vibrant, earthy braised Swiss chard.

Prep: 35 min
Cook: 30 min
Total: 1 hr 5 min
Servings: 8
Cuisine: Greek
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

8 halibut fillets (6 ounce, skin off)
2 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 pound russet potato (peeled, cut into 1-inch cubes)
8 clove garlic (peeled, smashed)
0.5 cup olive oil (extra virgin)
0.25 cup red wine vinegar
0.25 cup fresh parsley (chopped)
3 bunch Swiss chard (large, tough stems removed, leaves chopped)
1 yellow onion (medium, thinly sliced)
0.25 cup vegetable broth

Instructions

For the Skordalia: Place potato cubes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
While potatoes are hot, press the smashed garlic through a garlic press or mince very finely. In a large bowl, mash the hot potatoes thoroughly. Stir in the minced garlic, 1/2 cup extra virgin olive oil, and red wine vinegar until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in half of the chopped fresh parsley. Taste and adjust seasoning as needed. Keep warm.
For the braised Swiss chard: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add thinly sliced yellow onion and cook until softened, about 5 minutes.
Add chopped Swiss chard leaves in batches, if necessary, stirring until wilted. Add vegetable broth or water, cover, and simmer for 5-7 minutes, until tender. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Keep warm.
For the halibut: Pat halibut fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place halibut fillets in the hot pan, cooking in batches if necessary to avoid overcrowding.
Sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F) and flakes easily with a fork.
Serve immediately: Place a generous dollop of Skordalia on each plate. Top with a pan-seared halibut fillet. Spoon braised Swiss chard alongside. Garnish with remaining chopped fresh parsley and a drizzle of extra olive oil.

Notes

Skordalia can be made a day ahead and stored in the refrigerator, bringing it to room temperature before serving. Halibut is best fresh, so eat immediately.

Nutrition (per serving)

Calories: 530
Protein: 54 g
Carbohydrates: 35 g
Fat: 19 g
Fiber: 7 g
Sodium: 650 mg
Saturated Fat: 2.5 g
Sugar: 4 g
Cholesterol: 70 mg