Best Halibut Piccata With Spinach Recipes

HALIBUT PICCATA WITH SPINACH

Steps:

• Put the rice in a small sauce pan. I like to rinse my rice by placing in a sieve and running under cold water. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2 inch (approx. 3 cups) Cover the pot with the lid. Place over medium to medium high heat and bring to a boil. Reduce heat to low. Simmer, covered, for at least another 10 minutes, until the water is completely absorbed. Turn off burner and allow rice to sit, covered, for at least another 5 minutes. Sprinkle with half of the salt and pepper and stir to fluff.
• IN THE MEANTIME, sprinkle the fish with the rest of the salt and pepper, and dredge in flour.
• Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 1/2 minutes on each side (less for thinner filets) or until fish flakes easily when tested with a fork.
• Add wine, juice, and capers to the pan; cook one minute.
• Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.
• Wipe pan clean with paper towel, add spinach and saute one minute or until wilted.
• Place 1/4 of the rice on each of 4 plates. Top each serving with 1/4 of the spinach, one fish filet, and 1/4 of the sauce.

HALIBUT WITH LEMON, SPINACH, AND TOMATOES

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.

CREAMY HALIBUT FLORENTINE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a heavy-bottomed saucepan over medium-low heat stir together the half and half cream with cheddar cheese and Parmesan cheese until melted and smooth; mix in the flour and water stirring constantly until thickend and smooth; remove from heat.
• Sprinkle the spinach evenly into the baking dish.
• Brush the halibut on both sides with melted butter, then season with seasoned salt (or white salt) and black pepper on both sides.
• Place the halibut steaks over the spinach, then pour the cheese sauce over the halibut.
• Bake 35-40 minutes or until fish flakes easily with a fork.
• Divide onto four plates.
• Delicious!

HALIBUT PICCATA

Steps:

• Preheat oven to 350°F
• In a wide, shallow bowl, whisk together the flour, salt and pepper.
• Preheat a nonstick saute pan over medium high until hot and add the olive oil.
• Lightly coat the halibut fillets in the seasoned flour (I use Gluten-free mix, rice will also work) and place in the pan.
• Sear until golden brown, about 1 minute per side.
• Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more.
• The halibut should be just cooked through.
• Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits.
• Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds.
• Remove pan from heat and whisk in butter to create a creamy, piquant sauce.
• Taste and whisk in more butter if desired.
• Season with salt and pepper to taste.
• Place fillets on two plates and drizzle each with the piccata sauce.
• Garnish with a sprinkle of chopped parsley.