Recipes

Pairs Well With

• Chardonnay
• Sauvignon Blanc

Serves 4-6

Ingredients

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 (6­ounce) fillets fresh halibut, skin removed

1 shallot, thinly sliced

1 bunch kale, thick stems discarded, leaves torn into bite­size pieces (about 12 cups)

Preparation

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 medium­high 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 medium­high 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 lemon­thyme vinaigrette.