Ingredients
c. extra-virgin olive oil
1/4 c. champagne vinegar or white wine vinegar
3 tbsp. very finely chopped shallots
2 tbsp. honey
1 tbsp. chopped fresh tarragon
Finely grated zest of 1 orange
1/4 c. pine nuts
kosher salt and freshly ground black pepper
4 skinless halibut filets
kosher salt and freshly ground black pepper
2 tbsp. olive oil
2 shallots
2 bag fresh baby spinach
Preparation
Step 1Vinaigrette: In a small bowl, mix olive oil, vinegar, shallots, honey, tarragon, and orange zest with a fork to combine (but not emulsify). Stir in pine nuts. Season to taste with salt and pepper. Set aside.Step 2Fish: Season halibut with salt and pepper. Heat a large non-stick skillet over high heat. Add 1 tablespoon of oil, then add halibut and cook, without moving it, for about 3 minutes, or until deep golden brown on underside. Turn halibut over and cook for about 3 minutes more, or just until it is barely opaque in center when flaked with tip of a small knife. Transfer to a plate.Step 3Spinach: Wipe out skillet and return it to medium-high heat. Add remaining 1 tablespoon olive oil, then add shallots and cook, stir ring occasionally, for about 2 minutes, or until they just begin to soften. Add spinach in batches and stir for about 1 minute, or just until it begins to wilt. Season to taste with salt and pepper.Step 4Divide spinach among four dinner plates. Top each with a fillet. Spoon vinaigrette over fillets and spinach mixture. Serve immediately.
From: What’s For Dinner? Delicious Recipes for a Busy Life © 2013 by Curtis Stone Buy the book
