from our fine friends at Food Network Magazine.
Also known as lemony fish with greens and taters, which is why I do not work in marketing. The actual recipe calls for escarole, but after going to 5 grocery stores in search of it, I made do with curly endive – escarole is endive though a different and supposedly less bitter variety. I read that radicchio is virtually indistinguishable from escarole in taste but I had this awful fear that the red color of it would bleed onto the fish and that just did not sound appealing to me at all. Anyway.
