Serves: 4
Total Calories: 126

1 bunch escarole (about 1 pound)
3 tablespoons olive oil
3 cloves garlic, thinly sliced
pinch of crushed red pepper
1/4 cup raisins
salt
1 1/2 pounds Chilean sea bass, cod, or other firm slinless fillet, about 1 1/2-inch thick

1 Separate the leaves and wash the escarole in several changes of cool water, paying special attention to the central white ribs where soil collects. Stack the leaves and cut them crosswise into 1-inch strips.

2 Pour 2 tablespoons of the olive oil into a large pot. Add the garlic and red pepper. Cook over medium heat until the garlic is golden, about 2 minutes.

3 Add the escarole, raisins, and a pinch of salt. Cover the pot and cook, stirring occasionally, until the escarole is tender, about 10 minutes. Taste and adjust seasoning.

4 Rinse the fish and pat dry. Sprinkle the pieces with salt and pepper. In a medium nonstick skillet, heat the remaining tablespoon of oil over medium heat. Add the fish pieces skinned-side up. Cook until the fish is golden brown, 4 to 5 minutes. Cover the pan and cook 2 to 3 minutes more, or until the fish is just barely opaque in the center. Test for doneness by making a small cut in the thickest part of the fish. There is no need to turn the fish.

5 With a slotted spoon, transfer the escarole to 4 serving plates. Top with the fish browned-side up. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 126
Calories from Fat: 90

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