I’m dying to try this recipe..

Holiday Detox: Crispy Skinned Halibut with Spinach and Tomato Sauce

by Michelle Zippelli

Ingredients:

  • 1/4 – 1/2 lb of Halibut (with or without skin)
  • Large can diced tomatoes
  • A few handfuls of spinach
  • Handful of chopped basil
  • One lemon (for zest and juice)
  • 2 cloves garlic, minced
  • 1/2 onion, coarsely chopped
  • Canola oil
  • Salt & pepper

Directions:
1 – Prep: turn on the broiler on high, pat the halibut skin so its dry, sprinkle some lemon juice over the fish
2 – In a saucepan, heat some canola oil on medium high heat. When hot add in garlic and onions and saute for a few minutes until onions are translucent
3 – Add tomatoes and lemon zest and some salt and pepper into pot and bring to a boil, then reduce to a simmer. Simmer the sauce until the fish is ready
4 – Heat canola oil in a sauté pan — highest heat
5 – When the canola oil begins to smoke, add the fish (skin side down) — then immediately transfer the sauté pan into the oven (even plastic handles are fine, because time in the oven is so short). If the pan doesn’t fit in the oven – just leave the oven door open, the broiler will do its thing regardless. The halibut will only take 3-6 minutes to cook, depending on the thickness of the fish, so keep an eye on it. Remove the fish from the oven when it is fork tender and sprinkle with some more lemon juice
6 – Add the spinach, basil and the remaining lemon juice to the sauce. This way the spinach doesn’t wilt too much before serving. Also add more salt and pepper if needed.
7 – Serve the fish on a heaping spoonful of the sauce

The whole process shouldn’t take longer than 30 minutes!

Advertisements

Have something to add?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s