I love fish. I especially love Halibut, which has a meaty, firm texture but a creamy, delicate mouth feel.

Bravo to this Fisherman, who shows off his Halibut haul. And for good reason: this is a super healthy fish!

Halibut meat contains nutrients that keep the heart healthy, such as selenium, magnesium, niacin, and omega-three fatty acids. Niacin (vitamin B3) helps to promote a healthy heart and protects you from developing cardiovascular illness. This vitamin also plays a role in protecting your skin from harmful sun rays.

I found this recipe online and needed to make it. Credit for this recipe goes to Chef Kevin Lee Jacobs…so let’s go!

Ingredients

1 lb halibut fillet, skin removed, and cut into 2 equal pieces kosher salt and freshly-ground black pepper
1 generous teaspoon olive oil
3 (or slightly more) tablespoons butter

8 ounces sliced mushrooms
The grated zest of 1 lemon
The juice from half a lemon
3 generous tablespoons dry French vermouth or dry white wine 10-12 ounces baby spinach leaves

Cooking Instructions

1. Pat the halibut dry with a paper towel, and then season both sides with salt and pepper.

1. Warm the oil and 1 generous tablespoon of the butter in a large skillet set over medium heat. When the butter melts and its foam subsides, sear the fish until attractively browned — about 45 seconds per side. Transfer the fish to a plate and set aside.
2. Melt another tablespoon of butter in the skillet. Then add the mushrooms and a sprinkling of salt and pepper. Sauté the mushrooms until they color — 4-5 minutes. Then stir in the lemon zest, lemon juice, and wine. Let the wine bubble in the skillet for just 1 minute.
3. Add the spinach leaves. Cover the skillet, lower the heat, and let the leaves wilt for just 1 minute. Then lightly dust the leaves with salt and pepper.
4. Briefly stir the ingredients (the leaves will continue to wilt), and then push them to the sides of the pan to make an opening in the center. Melt the remaining tablespoon of butter in the opening, and then return the fillets to the pan, on top of the butter. Cover the skillet and cook just until the fillets are cooked through — about 2 minutes.

Here’s a video showing how easy this is – simmer seared halibut over mushrooms and spinach, then plate it over mashed potatoes!

FYI: I made some garlic mashed potatoes on the side….then I plated the mushrooms and spinach and placed a Halibut filet on top…one more drizzle of lemon and it was ready to serve.

Here is the entire process!

This recipe is fast, easy and delicious…and you can sauce it up on the side with whatever fun flavors work, like Truff hot sauce or Tzatziki!

I love to cook fish – and my wife loves Salmon so I cook a lot of that for her as well,, like this recipe:

The fish is covered with a terrific herb coating, and the roasted leeks are served vertically!

Here is her great recipe:

And I also love making this fish dish – partly because of the unique name of the sauce!

Click here to se the recipe for your own “crazy water!”

Finally, Alex and I have begun to eat more swordfish as well and you can see a recipe from our friend Patricia Wells here!

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