Recipe courtesy of Anne Burrell

Seared Pike with Haricots Verts

Getting reviews...
  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 1 serving
Share This Recipe

Ingredients

Directions

  1. Bring a pot of water to a boil. Make a crisscross cut on the bottom of each tomato. Blanch the tomatoes for 15 seconds, then immediately shock in ice water. Peel off the skins, then halve, seed and dice the tomatoes.
  2. Salt the tomato cooking water. Add the haricots verts and cook until well-cooked but still with some bite, about 2 minutes. Shock in ice water and set aside.
  3. Heat some olive oil in a pan. Add the anchovy and cook for 2 to 3 minutes. Add the haricots verts and saute for 2 to 3 minutes. Season with salt.
  4. Heat some olive oil in another pan over high heat. Pat the fish dry and sprinkle with some coriander and salt. When the pan is very hot, carefully add the fish, skin-side down, and sear until golden and crisp, about 3 minutes, pressing the fillets flat with a smaller pan. Flip the fish and cook for about 3 minutes more. Transfer to a plate to rest.
  5. Add the shallots to the fish pan, season with salt, and cook for 2 to 3 minutes. Add the diced tomatoes, garlic and, if the pan is dry, a little more olive oil. Cook another 2 to 3 minutes. Add the wine, capers, olives and thyme. Cook until the wine is reduced by half. Taste and adjust the seasoning.
  6. Mix the arugula and lemon juice in a small bowl.
  7. Place the haricots verts on a plate, followed by the fish, sauce and salad.

Choose a topic to find related recipes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.