What is escarole, you ask? That was J.’s question when I told him what was for dinner. (If you’re interested, you can find out more about this bitter green here.) I told him we needed to eat more vegetables and not to worry, he’d like it. Truth was, I’d never had it either. But by the end of the meal, I got the biggest compliment of all – he said he’d gladly eat it again!
Mahi and Lemon Escarole
- 1/4 cup olive oil
- 10 small honey golden potatoes (halved or quartered)
- 3 TBSP minced garlic
- 1 head of escarole (chopped into pieces)
- 10 oz mahi mahi
- 2 TBSP lemon juice
- Chili powder (optional)
Heat the olive oil in a large deep skillet to medium heat. Throw in your chopped potatoes and the minced garlic and let those cook for about 10-15 minutes until they begin to soften and brown. Add the escarole, season with salt, pepper, and lemon juice and continue to saute the vegetables until the escarole begins to wilt and the potatoes are cooked through.
Bring a separate pan to medium heat. Season the fish with salt, pepper, and a dash of chili powder. Cook the fish for about 4 -5 minutes per side.
Serve by plating the potato escarole mix and then top with your fish. Finish off with a light drizzle of olive oil and more lemon juice, if desired.
The escarole is a bitter leafy green and pairs beautifully with the acid from the lemon and the more neutral flavors of the potato. When cooking it down it didn’t get quite as “slimy” as other greens can, so still held up to the potato as well. The perfect bite was getting a little bit of everything on your fork. The added heat from the fish brought everything together.
I can’t wait to try this recipe again, maybe next time with a completely different flavor profile (I’m thinking chicken with some pine nuts and Parmesan cheese on top! Stay tuned!)
Until next time!