Halibut with Lemon, Spinach, and Tomatoes

2013-11-28
  • Yield : 2 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Ingredients

  • 1/4 cup olive oil
  • 2 (6-ounce) halibut fillets
  • Salt and freshly ground pepper
  • 1 lemon, juiced
  • 1 tablespoon butter
  • 2 (10-ounce) bags baby spinach
  • 3 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 6 Roma tomatoes, diced
  • 1/2 cup olive oil
  • 1/2 cup chopped kalamata olives

Method

Step 1

Fresh basil leaves, as garnish

Step 2

In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.

Step 3

In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach 

Step 4

is wilted. Season, to taste, with lemon juice and pepper.

Step 5

In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata 

Step 6

olives. Heat quickly on high heat so that the tomatoes do not turn into a

Step 7

sauce.

Step 8

Put spinach in center of each plate then place the piece of halibut in the center

Step 9

of the spinach. Spoon the sauce over the halibut and garnish with fresh

Step 10

basil.

Leave a Reply

Your email address will not be published. Required fields are marked *