Pan Seared Braised Halibut in a Puttanesca Sauce Served with Gnocchi and Escarole Recipe

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Pan Seared Braised Halibut in a Puttanesca Sauce Served with Gnocchi and Escarole
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Ingredients
13
Count
Nutrition
2118
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. 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.
  2. To plate:
  3. Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
  4. Escarole:
  5. 1 tablespoon olive oil
  6. 1 garlic clove, smashed and finely chopped
  7. 1 teaspoon red pepper flakes
  8. 1 tight bunch escarole, cleaned and chopped
  9. 1/4 cup dry white wine
  10. 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.
  11. Gnocchi:
  12. 1 cup all-purpose flour
  13. 2 large eggs
  14. 1 pound ricotta cheese
  15. 1/4 grated Parmesan
  16. Salt and freshly ground pepper
  17. 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.
  18. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2117.81 Kcal (8867 kJ)
Calories from fat 1776.08 Kcal
% Daily Value*
Total Fat 197.34g 304%
Cholesterol 443.97mg 148%
Sodium 492.22mg 21%
Potassium 176mg 4%
Total Carbs 13.46g 4%
Sugars 1.14g 5%
Dietary Fiber 0.82g 3%
Protein 66.95g 134%
Vitamin C 7.2mg 12%
Iron 0.5mg 3%
Calcium 185.8mg 19%
Amount Per 100 g
Calories 889.7 Kcal (3725 kJ)
Calories from fat 746.14 Kcal
% Daily Value*
Total Fat 82.9g 304%
Cholesterol 186.52mg 148%
Sodium 206.79mg 21%
Potassium 73.94mg 4%
Total Carbs 5.66g 4%
Sugars 0.48g 5%
Dietary Fiber 0.35g 3%
Protein 28.12g 134%
Vitamin C 3mg 12%
Iron 0.2mg 3%
Calcium 78.1mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.6
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Total Fat

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