Although I’ve never had braised endives, I’ve heard great things about them! Apparently, making a sweet base to braise the endive adds a nice contrast to their slightly bitter flavour.
Here is a recipe to use braised endive as an accent for sustainable swordfish. Look for U.S. or Canadian Atlantic swordfish that has been caught by harpoon or handline.
Swordfish with Braised Endive
- 1/3 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 medium Belgian endives (1 pound total), each cut lengthwise into 6 wedges
- 4 (3/4-inch-thick) swordfish steaks (6 to 8 ounces each)
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- Accompaniment: lemon wedges
Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.
Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.
While endive is braising, pat fish dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Heat oil in a 12-inch heavy non-stick skillet over moderately high heat until hot but not smoking, then sauté fish, uncovered, turning over once, until just cooked through, about 7 minutes total. Serve fish topped with endive.
Recipe Source: Epicurious