Halibut with White Wine Garlic-Caper Sauce

1. Season the Fish

Begin by patting the halibut dry with paper towels. Season both sides lightly with salt to enhance its natural flavors. Remember, the capers and chicken stock will also add saltiness to the dish, so use a restrained hand.

2. Sweat the Aromatics

In a shallow pot with a lid, large enough for the fish, melt the butter over medium heat. Add the sliced garlic, capers and a pinch of salt, sweating until the garlic is fragrant and just turning a pale golden color. Avoid browning the garlic too much, as it can develop a bitter taste.

3. Deglaze

Pour in the white wine, stirring to lift any flavorful bits stuck to the pot. Allow the wine to bubble and reduce until nearly dry, which concentrates the flavors and cooks off the alcohol.

4. Add Cooking Liquid

Add the chicken stock to the pot and bring it to a gentle simmer. Reducing the sauce at this point is an important step. You want to emulsify the butter into the stock while evaporating off the water. The reduction will concentrate the flavors in the sauce, while also thickening the texture, so give it a taste as you cook and don't go too far.

5. Add the Fish and Greens

With the stock simmering, add the chopped escarole and a pinch of salt, allowing it to wilt slightly. Nestle the seasoned halibut into the pot, spooning some of the liquid over the fish. Cover with the lid and cook over low to medium heat until the halibut is just cooked through, which should take about 5-10 minutes. The fish is done when it flakes easily with a fork but still retains its moisture.

6. Finishing Flavors

Carefully transfer the halibut to plates. Reduce the sauce a bit for a thicker consistency. Add the parsley and lemon juice to the sauce. Taste the sauce, adjusting seasoning if necessary. Spoon the sauce and greens over the fish and serve.