Pan Seared Halibut

by S Fish August 16, 2018

Ingredients

Pan Seared Halibut

• 12 ounces halibut fillets 2- six ounce fillets
• sea salt and black pepper to taste
• 1 ounce vegetable oil for searing

Creamed Spinach

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 Vidalia onion minced
• 1 clove garlic minced
• 12 ounces baby spinach stems removed
• sea salt and black pepper to taste
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• ¼ cup Romano cheese grated

Instructions

Pan Seared Halibut

1. season each side of the halibut fillets generously with sea salt and black pepper before searing.
2. Preheat a large cast iron or stainless steel pan over high heat. Add just enough oil  for a good coating of the pan. Heat until oil starts to shimmer slightly.
3. Add each halibut fillet very carefully to the pan with the good side down.
4. Lightly press down on the fish with a spatula to create direct contact with the pan to create the crust for 30 seconds to a minute.  Continue to cook the fish for 2-3 minutes.
5. Reduce heat to medium-low and turn over the fish to the other side.  Continue cooking the fish for 2-4 minutes until cooked all the way through.  Be careful not to overcook.  Undercooked slightly overcooked.

Creamed Spinach

1. In a medium saute pan over medium-high heat, melt butter and then add the olive oil.
2. Mix in the onions and garlic, cook for 2 minutes until soft.
3. Add the spinach and saute until wilted.
4. Reduce heat to medium and add the salt, pepper, nutmeg, Romano cheese and the heavy cream. Mix well.
5. Cook until liquid reduces by half and sauce thickens.  About 5-6 minutes.

Assembly

1. Place creamed spinach on plate and serve pan seared halibut on top of the spinach.  Serve immediately

Recipe Notes

**You can finish the halibut in the oven if desired.  Preheat oven to 400 degrees and after searing the one side, lightly sear the other side.

Then place the partially cooked halibut in a baking dish with a little water and place in the preheated oven for 12 minutes to finish cooking.

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