Halibut with Bema and Pa’s Lemon & Garlic Oils

Serves 4

Ingredients:

1/4 cup	Bema and Pa’s Garlic infused extra virgin olive oil
1/4cup	Bema and Pa’s Meyer Lemon infused extra virgin olive oil
1/2 tsp	Anchovy paste
1 pinch	Crushed red pepper flakes
2 heads	Escarole, dark outer leaves discarded then coarsely chopped
	Salt and pepper, to taste
4	60oz. halibut fillets

Directions:

1. Preheat the oven to 400°.

2. Meanwhile, in a large skillet, heat 1 tablespoon each of the Bema and Pa’s Garlic & Meyer Lemon oil, anchovy paste and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 30 seconds. Add the escarole and cook over moderately high heat, stirring, until barely wilted, about 3 minutes. Season with salt and black pepper.

3. In a large ovenproof skillet, heat the remaining Garlic & Meyer Lemon olive oils until shimmering. Season the halibut fillets with salt and black pepper and add them to the skillet. Cook over high heat until beginning to brown on the bottom, about 3 minutes. Transfer the skillet to the oven and roast the halibut for about 5 minutes or until just white throughout.

4. Briefly warm the escarole over moderately high heat, until hot but still crisp- tender, about 1 minute.

5. Spoon the escarole onto plates, using a spatula, top the escarole with a halibut fillet; browned side up. Drizzle with a little extra Bema and Pa’s Meyer Lemon Olive oil serve.

Recipe courtesy of Bema and Pa’s Products www.BemaAndPas.com