To offset its bitterness, the endive is caramelized with sugar in this recipe.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
While endive is braising, pat fish dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Heat oil in a 12-inch heavy nonstick 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.
