Halibut With Lemon, Spinach, and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
1/4 cup olive oil |
2 (6 ounce) halibut fillets |
salt |
pepper, freshly ground |
1 lemon, juice of |
1/4 cup olive oil |
1 tablespoon butter |
2 (10 ounce) bags baby spinach |
3 garlic cloves, crushed |
1/2 teaspoon salt |
6 roma tomatoes, diced |
1/2 cup olive oil |
3 garlic cloves, crushed |
1/2 teaspoon salt |
1/2 cup kalamata olive, chopped |
fresh basil leaf, as garnish |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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