Cast-Iron-Seared PikeTell a Friend
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Category: Fish or seafood
Prep Time: 15 min(s)
Cook Time: 0 min(s)
Recipe Type: Public
Posted By: wsjrecipes
Posted On: Sep 20, 2012
Number of Servings:
- 1/2 pounds - Bacon chopped
- 2 cloves - Garlic thinly sliced
- 8 cups - Mustard Greens stemmed and roughly chopped
- - Salt and Black Pepper to taste
- 3/4 cups - Chicken Stock
- 2 cups - White Beans cooked
- 1 1/2 teaspoons - Butter
- 4 - Pike Fillets or salmon or lake trout
- 1 teaspoons - Grapeseed Oil
- 1 cups - Mixed Fresh Herbs chopped, firmly packed
- 1 - Juice of 1 lemon
- 1 teaspoons - Olive Oil
1. Preheat oven to 350 degrees.
2. Heat a large cast-iron pan over medium-high heat. Add bacon and brown for about 2 minutes. Pour off all but 2 tablespoons fat. Add garlic and fry for about 30 seconds. Add greens and stir until wilted, about 1 minute. Season with salt and pepper, to taste.
3. Reduce heat to medium-low. Add stock to greens and bacon. Cook for 1 minute, then add cooked white beans. Once beans are warmed through, after about 1 minute, fold in butter. Scrape beans-and-greens mixture into a bowl, along with its cooking liquid. Set aside and keep warm.
4. Season fish fillets with salt and pepper on both sides. Wipe off cast-iron pan and place it over medium-high heat. Add grapeseed oil and then fish. Brown fillets for 1½ minutes on each side. Transfer pan to preheated oven and cook fish for 3½ minutes more. Meanwhile, put herbs in a small bowl and add lemon juice and olive oil. Toss and season with salt and pepper, to taste.
5. To serve: Spoon the stew of beans and greens onto a platter. Top with fish fillets and garnish with dressed herbs.