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Ingredients

For the Cod & Escarole

  • 2 small cod fillets, cut into strips

  • 1 head escarole, halved lengthwise

  • 2 tbsp extra virgin olive oil

  • Sea salt and freshly ground black pepper

  • A few sprigs of flat-leaf parsley or chervil (for garnish)


For the Sauce

  • 2 tbsp unsalted butter

  • Zest and juice of 1 orange

  • 1 tsp lemon juice

  • 1 small shallot, finely minced

  • 1 tsp honey (optional, for balance)

  • Salt to taste

Directions

1. Prepare the escarole.

Brush the escarole halves with olive oil and season with salt and pepper. Grill over medium-high heat (or in a grill pan) for 2–3 minutes per side, until lightly charred and wilted. Set aside on a warm platter.


2. Make the sauce.

In a small saucepan, melt butter over low heat. Add minced shallot and cook until fragrant, 1–2 minutes. Stir in orange zest and juice, lemon juice, and a drizzle of honey. Whisk until smooth and slightly thickened. Season with a pinch of salt.


3. Poach the cod.

In a shallow pan, bring a few inches of salted water to a gentle simmer. Add a splash of lemon juice. Slide in the fish and poach for about 3 minutes, or until opaque and just firm. Carefully remove with a slotted spoon and set atop the grilled escarole.


4. Assemble.

Spoon the warm citrus mixture over the fish and escarole. Garnish with fresh parsley or chervil leaves.

Grilled Escarole with Poached Cod and Citrus

PAIRS WELL WITH 

Pinot Grigio

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