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14 Del Fino Place, Carmel Valley, California 93924

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A healthy and delicious take on seafood featuring our newest balsamic vinegar.

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Braised Halibut with Sauteed Kale
A healthy and delicious take on seafood featuring our newest balsamic vinegar.
Braised Halibut with sauteed kale
Servings
People
Ingredients
  • 4-6 filets Halibut
  • 5 tablespoons Ascolano Piqual (plus more to drizzle over dish when done) [BUY NOW]
  • 1/2 cup sliced sweet onion
  • 1 cup red cherry tomatoes
  • 1 cup yellow cherry tomatoes
  • 3 cloves garlic (sliced)
  • 1 pinch Lemon Pepper spcieology
  • 1 pound kale (chopped)
  • 3 tablespoons Elderberry Balsamic [BUY NOW]
Servings
People
Ingredients
  • 4-6 filets Halibut
  • 5 tablespoons Ascolano Piqual (plus more to drizzle over dish when done) [BUY NOW]
  • 1/2 cup sliced sweet onion
  • 1 cup red cherry tomatoes
  • 1 cup yellow cherry tomatoes
  • 3 cloves garlic (sliced)
  • 1 pinch Lemon Pepper spcieology
  • 1 pound kale (chopped)
  • 3 tablespoons Elderberry Balsamic [BUY NOW]
Braised Halibut with sauteed kale
Instructions
  1. Heat the pan to medium high, drizzle about 2 tablespoons of Ascolano Piqual Blend in the pan.
  2. Season Filets with lemon pepper spiceology mix. Add halibut to pan and sear filets on each side for approximately 2 minuets.
  3. Remove filets to dish. Add onion and sauté for 8 minutes to soften.
  4. Add tomoatoes and garlic cloves. Sautee for an addition 2 minutes.
  5. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Add Kale and 3 tablespoons of elderberry balsamic to the pan. Cook for an additional 2 minutes until Kale softens.
  7. Stir in beans and 1/2 cup water. Cook an additional 8 minutes.
  8. Season with salt and pepper. Add filets to pan and serve. Enjoy!
Recipe Notes

  • Ascolano & Piqual Blend Olive Oil

    $19.50
  • Elderberry Balsamic Vinegar

    $19.50

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