Okay we are officially in BEACH-MODE here at the Smith household! Just a few weeks away from our annual beach trip. We are getting serious here and eating extremely healthy and clean!!
I had a similar dish for lunch recently at our local Whole Foods Store and had to come home and give it a good ole college try!! It was that good!
Well, I have to admit my version is up there, too, and weighs in at around 300 calories per serving. The only fat is 1 tablespoon of olive oil, and you won’t even miss it!
I am using Wild Alaskan Halibut that I got on sale at Whole Foods right after I ate the lunch. I also grabbed a container of baby kale, tomatoes, garlic, lemon, capers and chicken stock. 
Pat your fillet dry. This is 8 ounces that I will divide between Rourke and myself. After eating this, we were pleasantly satisfied but not full and uncomfortable, either.
Salt and pepper fish well, pressing it into the fillet.
Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Place fish skin-side down in skillet and cook for 5 minutes. 
While cooking, mince 2 cloves of garlic and zest 1 lemon. Quarter your tomatoes, if you are using Campari tomatoes. If you are using larger or smaller tomatoes, adjust accordingly.
Turn on your broiler and place skillet on top rack for five more minutes. Remove fish to a plate and add tomatoes to skillet on medium-high heat.
Cook until soft. Add garlic and cook one more minute. Add 1 cup of stock and juice of 1 lemon. Bring to a boil. Add 2 cups of baby kale (you could add more if you want, next time I will). Stir until liquid reduces by half. Add halibut and spoon broth over while cooking on low for a few more minutes.
Add 1/8 cup of capers and lemon zest. Salt and pepper to taste.
Cut halibut in half.
To serve, spoon stock mixture onto plate and top with 1 piece of halibut. Top with more capers if desired. Enjoy! (If we weren’t in BEACH-MODE, I would definitely be sopping up these juices with some warm French bread!)
Recipe:
(serves 2)
(20 minutes to prepare/15 minutes if you are super kitchen-savvy)
8 ounces of halibut fillet
2 tablespoons olive oil
salt and pepper
2 cups of baby kale
6 Campari tomatoes, quartered
2 cloves of garlic, minced
1/8 cup of capers, drained
juice and zest of 1 large lemon
1 cup chicken stock
Pat fillet dry and season with salt and pepper, pressing seasonings into fillet. Heat oil in a cast-iron skillet over medium-high heat. Sear fillet skin-side down for five minutes in skillet. Turn on oven’s broiler and place skillet on top rack and cook for five more minutes. Remove to a plate.
Add tomatoes to skillet and cook at medium-high until tomatoes are soft. Add garlic and cook 1 minute more. Add broth, kale and lemon juice and reduce by half, stirring occasionally.
Place halibut back in skillet and cook on low a few more minutes, spooning liquid on top.
Add lemon zest, capers, salt and pepper.
To serve, spoon liquid mixture onto plate and top with fillet.
Bon appetite!
Toodle-oo,
Melanie
