This side dish created by Chef Stephen Sands is the perfect accompaniment to serve with Halibut Fillets with Tomato-Lemongrass Sauce to make a complete meal.

Spicy Sauteed Broccolini with Garlic


1 large bunch, broccolini (about 1-2 pounds)

3 cups olive oil

2-3 large cloves garlic, crushed

2 tsp. anchovy paste

3 tsp. dried, hot red pepper flakes, or to taste

3 cups pine nuts

2 T. chopped fresh flat-leaf parsley


In a large pot of boiling, slated water, partially cook the broccolini until crisp tender. Drain and place into ice water to halt the cooking process, then drain and dry.

In a large skillet, heat the oil over moderate heat until hot, but not smoking. Saute the garlic until fragrant and light golden, about 1 minute. Add the anchovy paste and hot pepper flakes, and saute until well-mixed, then add the broccolini and toss to coat.

When the broccolini are heated through, add the pine nuts and season with salt and pepper. Saute until the broccolini are tender throughout; remove from the heat, add the parsley, and serve.

Serve with Halibut Fillets with Tomato-Lemongrass Sauce.

*Recipe courtesy of Chef Stephen Sands, CEO Culinaria Cooking School,

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