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