Just for the halibut

Groan, that's the worst line ever. But Alaskan halibut's in season and our CSA box started this month, so we're in heaven at Casa Robmaliam.

Since Chilean seabass entered the off limits list, wild Pacific salmon and halibut have become our favorite fish. When they're in season, we try to enjoy them as much as possible. And sauteed greens -- our favorite vegetable by far -- makes a lovely bed for grilled halibut. How wonderful then to have Lacinato kale (also called cavalo nero or dino kale) in our box this week! Rancho Gordo beans would have been ideal to go with, but the meal occured to me too late so we made do with a can of cannelinis. The following will easily feed two adults and a toddler, with leftover greens:

For the halibut:
2 6-oz. halibut fillets
Penzey's Greek seasoning, or salt, lemon pepper, and crumbled dried Mediterranean oregano
lemon EVOO

For the greens:
2 T EVOO, plus more to finish
1 bunch kale, preferrablo cavalo nero/Lacinato/dino kale
2 garlic cloves, chopped coarsely
1/2 t chile flakes
1 can cannelini beans, drained and rinsed
3/4 cup low sodium chicken broth

Put a medium pot of water on to boil. Meanwhile, liberally sprinkle the fish with the seasoning and rub with the lemon olive oil. Set aside.

Prepare the kale by slicing the leaves off the side of the stem (easiest if you hold the kale by the end of the stem and slice down over a colander), then slice crosswise into thin strips. Rinse thoroughly. When the water is boiling, add 1 T salt and the kale. Cook for 5 minutes.

Meanwhile, heat a grill pan on medium high heat. Chop the garlic. Heat a saute pan on medium heat. Add the olive oil and when it heats up, add the garlic and chile flakes. Saute slowly till the garlic softens, don't allow it to burn. Put the fish on the grill pan and set a timer for four minutes. Drain the kale and add it to the garlic, stir and when everything is heated up, add the beans and chicken broth* and stir. Allow to simmer while you turn the fish over and cook for another 4 minutes.

Plate the sauteed beans and greens in rimmed soup plates/pasta bowls. Lay the fish over the top.

Enjoy with something cold, white, dry but fruity, like a Spanish Albariño.

Riff references: The Ferry Plaza Farmers Market Cookbook

*This is where if you had those good Rancho Gordo beans, already cooked and ready to go, you'd add a cup of the cooking liquid, which would be thick and flavorful with a sauteed onion or some crushed garlic cloves and a bay leaf.