I brought some halibut from Costco and had some leftover cherry tomatoes and basil that were leftover from bruschetta for a work potluck. What to do with them? I was thinking of doing a baked fish in parchment paper recipe when I came across this stove top version of some of my favorite flavors. I also had a bag of spinach that I needed to use as I incorporated more vegetables in this dish. It turned out delicious and healthy!
Pan Seared Halibut in Lemon Garlic White Wine Sauce
Adapted from: www.ciaoflorentina.com
Ingredients:
4 x 6 oz halibut fish fillets
1/2 lb cherry tomatoes
1 bag baby spinach
4-5 cloves garlic, minced
1/3 c. dry white wine
juice of 1 lemon
salt
pepper
3 Tbsp extra virgin olive oil
1/4 c. fresh basil, thinly sliced
1) Set fish out on the counter for about 20 minutes to bring it to room temperature. Pat fish dry with paper towels.
2) Season fish well on both sides with salt and pepper.
3) Heat 1 Tbsp of olive oil in a pan on medium heat.
4) Gently place the fish fillets in the pan and sear for 2-5 minutes per side (depending on thickness). Use a spatula to carefully flip the fish. The fish should be cooked but slightly opaque on the inside. Once done cooking, transfer to a plate and keep warm.
5) Clean plan out and add another 1 Tbsp olive oil to the pan over medium heat. Add the bag of spinach and cook until the greens are slightly wilted. Add the garlic and cook for about 15 seconds (don't burn the garlic. Add the whole cherry tomatoes and a pinch of salt. Add the white wine.
6) Cover the pan and turn heat down to a simmer. Cook for about 10-15 minutes or until the tomatoes are soft and burst to release their juices.
7) Transfer the cooked halibut back to the pan and just heat through for another few minutes.
8) Remove the pan from heat and squeeze in the juice of a whole lemon and sprinkle with fresh basil before serving.
