Easy Pan Seared Halibut
Ingredients
The halibut
-
12
ounces
halibut fillets
-
1
ounce
vegetable oil
-
to taste
sea salt
-
to taste
black pepper
The creamed spinach
-
2
tablespoons
butter
-
1
tablespoon
olive oil
-
½
cup
Vidalia onion, minced
-
1
clove
garlic, minced
-
12
ounces
baby spinach, stems removed
-
¼
teaspoon
ground nutmeg
-
½
cup
heavy cream
-
¼
cup
Romano cheese, grated
Instructions
- Season each side of the halibut fillets with sea salt and black pepper.
- Preheat a large cast-iron or stainless steel pan over high heat and add oil until it shimmers.
- Carefully place the halibut fillets in the pan with the good side down.
- Press down lightly on the fish with a spatula for 30 seconds to a minute.
- Cook the fish for 2-3 minutes, then reduce heat to medium-low and turn the fish over.
- Continue cooking for 2-4 minutes until fully cooked, being careful not to overcook.
- In a medium sauté pan, melt butter and add olive oil over medium-high heat.
- Add onions and garlic, cooking for 2 minutes until soft.
- Add spinach and sauté until wilted.
- Reduce heat to medium, then add salt, pepper, nutmeg, Romano cheese, and heavy cream.
- Mix well and cook until the sauce thickens, about 5-6 minutes.
- Serve the creamed spinach on a plate and top with the pan-seared halibut.
Nutrition Facts (estimated)
Servings
2
Calories
626
Total fat
47g
Total carbohydrates
12g
Total protein
42g
Sodium
428mg
Cholesterol
208mg
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