Braised Halibut With Spinach
Last weekend, I bought The G.I. Diet Menopause Clinic, by Canadian author, Rick Gallop. It’s similar to others in his G.I. Diet series, with easy to follow meal plans and recipes.
The chef made several of the recipes from Week 1, and we’ve enjoyed them (some a bit more than others). He adapted a few of the recipes, to include ingredients that we prefer, and followed the instructions exactly for others.
Thursday he made braised halibut on spinach. I’m not a fish lover, but this meal was so good that I ate the leftovers today in a tossed salad.
Here’s the chef’s version of the recipe, with a picture of his finished dish.
Braised Halibut on Spinach
- 1 pkg (10 oz) frozen chopped spinach
- 1 lb Pacific halibut
- 1 tbsp grainy mustard
- 1 tsp Dijon mustard
- 1 tbsp grated lemon zest
- 1/2 tsp freshly ground pepper
- 2 tsp olive oil
- 3 cloves garlic, crushed
- 1/2 onion, chopped
- 1/4 tsp salt
- 1/2 cup water
- Preheat oven to 375°F
- In medium saucepan, bring 1/2 cup water to boil. Add frozen spinach, cover and cook for 2-3 minutes, or until thawed.
- Drain spinach in colander, and squeeze out as much water as possible.
- Rinse and pat fish dry with paper towel.
- In small bowl, mix mustards, lemon zest and pepper. Coat fish on all sides with this mixture, and set aside.
- In large ovenproof frying pan, heat oil over medium-high heat.
- Add garlic and onion and cook for 8 minutes, or until softened.
- Reduce heat to medium and stir in spinach and salt.
- Pour in water, and place fish on top of spinach mixture.
- Cover and cook for 15-20 minutes, or until fish just flakes with a fork.
Serves 4.
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