INSTRUCTIONS
1
Heat about 1 tablespoon olive oil in a nonstick sauté pan over medium-high heat. Add the greens and sauté for 1- 2 minutes.
2
Pour in 1/2 cup water, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds.
3
Stir in olives, orange zest, and pinch of chili flakes. Transfer mixture to bowl; and set aside.
4
Place pan back over medium heat and swirl in a little olive oil. Season fish fillets on both sides generously with the salt and pepper. Add fish, skin side down, and cook until skin is crisp, about 3-4 minutes.
5
Turn fish over and cook just until fish is opaque in center, about 3-4 minutes longer. Transfer to plates.
6
Briefly reheat greens mixture and spoon over the fish. Season to taste with salt and pepper. Drizzle a little of the DLM Aged Balsamic Vinegar over the dish to finish.
