Sauteed Halibut With Wilted Spinach And Tomato Dressing Recipes

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HALIBUT WITH LEMON, SPINACH, AND TOMATOES



Halibut With Lemon, Spinach, and Tomatoes image

Make and share this Halibut With Lemon, Spinach, and Tomatoes recipe from Food.com.

Provided by FrVanilla

Categories     Halibut

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 1402.3, Fat 123.9, SaturatedFat 20, Cholesterol 85.5, Sodium 1852.5, Carbohydrate 24.7, Fiber 9.8, Sugar 6.7, Protein 56.5

HALIBUT WITH LEMON, SPINACH, AND TOMATOES



Halibut with Lemon, Spinach, and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 cup olive oil
2 (6-ounce) halibut fillets
Salt and freshly ground pepper
1 lemon, juiced
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
1/2 cup chopped kalamata olives

Steps:

  • 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.

HALIBUT WITH TOMATO AND SPINACH



Halibut with Tomato and Spinach image

Categories     Sauce     Tomato     Side     Halibut     Spinach     Simmer

Yield serves 6

Number Of Ingredients 8

2 pounds fresh plum tomatoes, halved and cored (about 4 cups)
2 pounds skinless halibut fillet, cut into 2-inch chunks
1 1/2 teaspoons kosher salt
All-purpose flour, for dredging
1/4 plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
1/4 teaspoon peperoncino flakes
6 ounces fresh spinach, trimmed (about 12 packed cups leaves)

Steps:

  • Put the tomato halves in a food processor and process to make a smooth purée. Set aside.
  • Season the halibut chunks with 1/2 teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.
  • Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.
  • Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato purée. Slosh out the food processor's work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.
  • Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes. Divide the spinach and sauce among plates, and serve the halibut on top.

SAUTEED HALIBUT WITH WILTED SPINACH AND TOMATO DRESSING



Sauteed Halibut With Wilted Spinach and Tomato Dressing image

This is a family favorite from Executive Chef Paul Klitsie, Ristorante Fraatelli in Portland, OR. The ingredient list looks long, but it really goes together quickly. The dressing needs to be made ahead as it needs to marinate for 4 hours.

Provided by lazyme

Categories     Halibut

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 22

8 large roma tomatoes, skinned, died in 1/2-inch pieces
2 small red onions, diced
4 garlic cloves, chopped
1 lemon, zest of
1 orange, zest of
1 tablespoon fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
1/2 cup ripe olives, sliced
2 anchovies, minced (optional)
1/4 teaspoon salt
1 1/4 teaspoons black pepper
3/4 teaspoon sugar
1/2 cup red wine vinegar
2 cups extra virgin olive oil
1 small yellow onion, diced
1/2 cup white wine
1 1/2 lbs fresh spinach
1/4 teaspoon salt
pepper
extra virgin olive oil
6 halibut fillets, skin removed
salt and pepper, to taste

Steps:

  • To make dressing:.
  • Slice off the top and bottom ends of tomatoes and cut them lengthwise into quarters, removing the seeds.
  • Lay the tomato quarters skin side down on a cutting board and fillet the skins from the meat.
  • Dice the tomatoes into 1/2-inch pieces.
  • Combine the tomatoes, red onions, garlic, lemon zest, orange zest, thyme, Italian parsley, olives and anchovies and gently toss in a metal bowl.
  • Add the salt, pepper and sugar.
  • Mix gently.
  • Add the red wine vinegar and stir. Carefully add the extra-virgin olive oil, making sure that the oil covers the ingredients.
  • Marinate the dressing for four hours.
  • To make the spinach:.
  • Heat a large stockpot over medium heat.
  • Add half the onions, half the wine, half the spinach, the salt and pepper.
  • Cook together until the spinach is wilted by half.
  • Add the rest of the onions, wine and spinach. (Half of the spinach will be more cooked; this will add variation to the color and texture).
  • If desired, season with salt and pepper to taste.
  • To make the halibut:.
  • Season the fish on both sides with salt and freshly ground black pepper.
  • Bring a large saute pan to high heat.
  • Add olive oil and then saute the fish in the pan with the "skin" side down for about 3 minutes, until this side appears to be crisp and golden brown.
  • Flip the fish to its other side and cook for an additional 3 minutes.
  • The halibut is best served when it is still medium-rare to medium on the inside.
  • Longer cooking may result in the fish becoming dry.
  • To assemble:.
  • Divide the spinach among 6 plates and place sauteed halibut over spinach.
  • Stir the dressing , and evenly divide dressing over each portions.

Nutrition Facts : Calories 1176.5, Fat 83.3, SaturatedFat 11.6, Cholesterol 130.4, Sodium 610.3, Carbohydrate 14.4, Fiber 4.8, Sugar 5.3, Protein 89.7

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