This light yet satisfying Florentine recipe is made with white fish that is first seared until golden brown before simmering in a creamy spinach sauce. Best of all, it’s ready in less than 30 minutes!
Florentine is a type of dish made with a buttery spinach sauce and typically poultry or fish as the main protein. You might see different additions to Florentine like red bell peppers or tomatoes, but the buttery spinach sauce is the signature of this dish.
For this recipe you can use your favorite white fish. In this recipe we used halibut. Here at Sizzlefish, our halibut is wild caught in the waters of Southeast Alaska, off Baranof Island. Our halibut is carefully selected to yield perfectly tender, flaky fillet servings sold in 4-ounce portions. Alaskan halibut is naturally lean, mild in flavor and loaded with protein. Halibut is also a great source of immune system boosting vitamin D.
Other Sizzlefish white fish varieties can be used in this recipe. Cod, haddock, mahi mahi and snapper would all work well.
After searing the fish, the sauce is made by sautéing onions and garlic in butter for a lip-smacking flavor and herby aroma. Red pepper flakes add a small amount of heat without making the dish too spicy.
To add extra flavor and complexity to the sauce, white wine and heavy cream are added to the butter. White wine adds a tangy component that balances the richness of the butter and cream. Fresh spinach adds iron and folate to the dish with a serving of vegetables for a complete meal. To keep the sauce from getting too watery we recommend fresh spinach instead of the frozen variety.
Because the Florentine sauce isn’t super thick, it’s great for spring or summer dining without being too heavy. Serve alongside a crisp salad and chilled glass of wine.
- 2 tbsp unsalted butter
- Salt and pepper
- 4 portions Sizzlefish halibut (or haddock, cod, mahi-mahi, snapper)
- Sliced lemon for serving
- 1 tbsp unsalted butter
- 1/2 cup thinly sliced sweet yellow onion
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup dry white wine
- 6 oz. fresh spinach
- 1/4 tsp salt
- 1/2 tsp red pepper flakes
Blot excess moisture from halibut using paper towel. Season with salt and pepper.
- Melt two tablespoons of butter over medium heat in a large skillet. When butter is bubbling, add halibut flesh side down and sear for 3 minutes. Flip fish using tongs and sear 3 minutes longer. Transfer to a plate.
- Add remaining tablespoon of butter to skillet. Add onions and sauté for 5 minutes to soften. Stir in garlic, spinach salt, and red pepper flakes. Sauté 1 minute longer. Reduce heat to low. Add cream and wine to skillet. Stir well.
- Add fish back to skillet. Simmer for 3 minutes, spooning sauce over fish occasionally. Serve hot with lemon slices.
Leave a comment