Wednesday, February 08, 2012

Weeknight Halibut Dinner

Pan Seared Halibut with Fennel and Kale

My common weeknight theme is often quick and easy, but that doesn't mean it has to be boring. Tonight I chose to do a one-pan meal with halibut, fennel and Dino kale. For a flavor boost I added a touch of smoky bacon which as most people will agree, makes everything taste better.

Pan Seared Halibut with Kale

4 halibut fillets, 4 ounces each
1 bulb fennel, quartered
1 head Dino kale, washed, chopped
2 strips smoky bacon, diced
1 splash extra virgin olive oil
Kosher salt/fresh pepper

1. Preheat oven to 375F.
2. In a large nonstick pan, add the olive oil and bacon, cook for a few minutes.
3. Next season the fish and fennel, add to pan.
4. Place pan in oven for about five minutes, add the kale to wilt and cook.
5. To plate, divide the cooked kale on four preheated plates, next the fennel, then the halibut on top.

Yield = 4

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