Halibut & Collard Greens

Two spoons, two blends of Preserved Meyer Lemon and a whole lotta flavor from fish.  This time, halibut served over collard greens and pancetta. Nearly every ingredient is measured with a teaspoon or a tablespoon.

Halibut is a naturally sweet fish due to its cold-water diet - usually crab, shrimp and smaller shellfish. As a marinade, our Moroccan Preserved Meyer Lemon - infused with allspice and cinnamon - pulls forward halibut’s sweetest notes.

As an ingredient in the sauté, Bay Leaf Preserved Lemon made with pickled garlic acts as the punchy, herbal anchor to the bitter greens and fatty pork. Served as the base for the halibut, its layers of flavors on a fork. 

Need

2 halibut steaks

1 bunch collard greens

Cooked pancetta cut into bits (2 TBS)

8-10 cherry tomatoes

1 tsp each dried chervil and Tellicherry black pepper

½ tsp cayenne pepper

1 TBS of each of the following: butter, whole milk plain yoghurt or Greek yoghurt; Moroccan Preserved Meyer Lemon and our Bay Leaf blend (for collard greens)

1 TBS extra virgin olive oil

Do

Blend herbs, butter, yoghurt and 1 TBS Moroccan paste into a marinade.

Coat fish, place in fridge for 30 minutes or up to 4 hours (longer = stronger flavor).

Separate greens from center veins; stack leaves to form a tight roll. Slice greens into thin ribbons; wash & clean.

Heat olive oil in pan on medium heat; add Bayleaf Preserved Lemon

Add collard greens and sautée for 8-10 minutes or until wilted.

Add tomatoes and pancetta midway through cooking greens.

Set aside; lightly cover to keep warm.

Return fish to pan; cook approximately 3-4 minutes each side depending on thickness of steak.

Serve fish on warm bed of greens.