John from Marblehead, MA, marinates halibut in herbs, If & When and yoghurt, then bakes and serves it on a bed of collard greens with pancetta.If dairy and pork are not on the agenda, swap yogurt for olive oil, and replace pancetta with cherry tomatoes for a burst of flavor.
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 Paste and Bay Leaf Black Pepper Preserved Lemon Paste (for collard greens)
1 TBS extra virgin olive oil
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 Bay preserved lemon paste
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.