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Halibut w/ Tomato-Spinach Sauce
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Involved |
Ingredients
Sauce:
1/4 cup shallots, finely chopped
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream
Halibut:
3 Tablespoons vegetable oil
12 ounces mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
Four 8 ounce halibut filets (each about
1 inch thick)
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 Tablespoons fresh spinach, chopped
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Directions
For sauce:
In a small, heavy saucepan combine shallots and vinegar. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
For halibut:
Preheat oven to 400ºF.
In a large, heavy skillet heat 2 tablespoons oil over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining
1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and spinach. Season with salt and pepper.
To serve: Spoon garlic mashed potatoes onto center of 4 plates. Top potatoes with halibut. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.
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Tips
This is not a difficult recipe but prepping will make all the difference. Read entire recipe all the way through prior to starting.
Serve the halibut over these delicious garlic mashed potatoes.
Garlic Mashed Potatoes
1 1/4 pounds russet potatoes, peeled, cut into 1/2-inch pieces
1/4 cup milk
6 large garlic cloves, peeled & crushed
1/4 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, at room temperature
Place potatoes in medium saucepan. Add enough cold water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter; mashing until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.
(Serves 4) |
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