Halibut Thyme Vinaigrette Recipe

Ingredients

1/2 pounds red new potatoes (around 15

2 tablespoons crisp lemon juice

1 tablespoon crisp thyme

1/4 to 1/2 teaspoon squashed red pepper

4 tablespoons olive oil

fit salt and dark pepper

4 6-ounce pieces skinless halibut, striped bass, or cod filets

1 shallot, meagerly cut

1  kale, thick stems tossed and leaves attacked nibble size pieces

Directions

Steam the potatoes in an extensive pot until extremely delicate, 15 to 18 minutes.

In the interim, in a little bowl, whisk together the lemon juice, thyme, pounded red pepper, 2 tablespoons of the oil, and ¼ teaspoon salt.

Heat 1 tablespoon of the remaining oil in a huge nonstick skillet over medium-high hotness. Season the halibut with ½ teaspoon salt and ¼ teaspoon dark pepper. Cook until hazy all through, 3 to 5 minutes every side.

Heat the remaining tablespoon of oil in a different huge skillet over medium-high hotness. Include the shallot and cook, throwing at times, until delicate, 2 to 4 minutes. To the skillet, include as much kale as will fit and ¼ glass water and cook until delicate, 6 to 8 minutes. Season with ¼ teaspoon each one salt and dark pepper.

Serve the halibut with the potatoes and kale. Shower with the lemon-thyme vinaigrette.