Provided by the Red Stripe restaurant in Providence, Rhode Island.
Makes 4 servings.
Trim escarole heads by cutting in half and removing the core. Escarole tends to be one of the more "dirt absorbing" leafy greens so after cutting into roughly 3x3 inch pieces, "float" the escarole in a large amount of cold water to remove any stubborn particles. Strain and thoroughly pat dry with paper towel.
Place a skillet over medium high heat for about 6 minutes until it is very hot. Add about 2 tablespoons vegetable oil (olive oil will just smoke away under this heat) and let the oil heat up. Season the fish with salt and black pepper just before placing gently in the hot pan. Lower heat to medium. Let the fish brown for about 4 minutes in the pan without handling or moving the fish. The pan should not be smoking hot at this point, since the fish lowered the temperature of the oil.
Add a teaspoon of butter into the pan and lower the heat to low. Work the butter around the pan and then tilt the pan so that the butter forms a small pool near the handle. With a small soup spoon baste the fish with the now brown butter.
After basting, the fish should now be pliable and able to be flipped gently without much resistance. Flip the fish over and continue to cook over low heat for about six more minutes.
Heat another skillet, spray with non-stick cooking spray, and when hot add the escarole. This will cook down considerably within one minute, so don't be afraid to load up the pan. Season liberally with salt, pepper and red pepper flakes, and when almost cooked through add the chickpeas.
To serve, place escarole and chickpeas on a plate and top with halibut. Cut a lemon in half and drizzle on top of the fish.
This is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.
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