Steamed halibut fillets sit atop kale and potatoes in spicy lemon-thyme vinaigrette, in this healthy recipe adapted from Real Simple.
- Yields: 4 servings
- Difficulty: Easy
- Total: 25 mins
- Active: 25 mins
- 1 1/2 pounds small red potatoes (about 15), halved or quartered if large
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes, more to taste
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 4 (6-ounce) fillets fresh halibut, skin removed
- 1 shallot, thinly sliced
- 1 bunch kale, thick stems discarded, leaves torn into bite-size pieces (about 12 cups)
- Add water to come 1 inch up the sides of a large pot and fit it with a steamer basket. Bring the water to a simmer over high heat. Place the potatoes in the steamer basket, cover, and steam until very tender, about 15 to 18 minutes
- Meanwhile, whisk together the lemon juice, thyme, chile flakes, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl. Set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the halibut fillets on both sides with salt and black pepper. Cook until opaque throughout, 3 to 5 minutes per side.
- Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 to 4 minutes.
- Add ¼ cup water and as much kale as will fit in the skillet and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with salt and black pepper to taste.
- Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.