Recipe courtesy of Melissa Gaman
Broiled Tilapia with Sauteed Escarole
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 321 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 92 milligrams
- Sodium
- 245 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 39 grams
- Sugar
- 11 grams
Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh rosemary
1 large shallot, thinly sliced (about 1/3 cup)
Four 6 to 7-ounce skinless fillets firm white fish, such as tilapia, striped bass or wild halibut
Nonstick cooking spray, for greasing
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Pinch crushed red pepper flakes
1 large head escarole (about 1 pound), bottom trimmed, leaves separated
1/2 cup golden or dark raisins
1 tablespoon white wine vinegar
Directions
- Preheat the oven broiler.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 teaspoon rosemary and the shallots and cook, stirring occasionally, until slightly caramelized, about 3 minutes.
- Meanwhile, lay the fish in a single layer on a rimmed baking sheet lightly coated with nonstick cooking spray. Mix 2 teaspoons of the oil with the remaining 1/2 teaspoon rosemary, the lemon zest, 1/4 teaspoon salt and black pepper to taste. Rub over the tops of the fillets. Broil until just cooked through, 4 to 5 minutes.
- Add the red pepper flakes and escarole leaves to the skillet. Toss to combine and then cover. Cook, covered, until the leaves are wilted and tender, about 4 minutes, uncovering once to toss. Uncover and stir in the raisins, vinegar and 1/2 teaspoon salt. Cook until any liquid has evaporated from the skillet, 1 to 2 minutes. Remove from the heat.
- Season with salt and black pepper. Divide the vegetables among 4 plates, top each with a piece of fish and evenly drizzle with the remaining 1 teaspoon oil.
