Halibut with Lemon, Spinach, and Tomatoes

Total Time:
20 min
10 min
10 min

2 servings

  • 1/4 cup olive oil
  • 2 (6-ounce) halibut fillets
  • Salt and freshly ground pepper
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 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
  • 3 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 cup chopped kalamata olives
  • Fresh basil leaves, as garnish

  • 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.

  • 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

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

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

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

  • sauce.

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

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

  • basil.

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