Broiled Tilapia with Sauteed Escarole

Name: Broiled Tilapia with Sauteed Escarole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings
Nutrition Info

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

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.