Halibut with Lemon, Spinach, and Tomatoes

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 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
Directions

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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