Wild Alaskan Halibut Pan Seared in Brown Butter
2 6-ounce portions of fresh wild Alaskan halibut
Sea salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter (I used Kerrygold butter)
Gently pat halibut fillets dry with paper towels. Season both sides with salt and pepper. Heat olive oil and butter in a medium 10-inch nonstick skillet just until butter begins to sizzle and turns light golden brown. Place fillets in skillet and cook for 3 minutes; turn fillets and cook remaining side for 3 minutes or until light golden brown. Squeeze fresh lemon juice over fillets. Remove from heat and cover and allow to sit for about 5 minutes. Spoon brown butter over top of fillets when serving.
1 tablespoon olive oil
1 pound fresh baby spinach
2 tablespoons butter
1 ounce cream cheese (brick style)
Salt and black pepper, to taste
2 tablespoons cream (I used Organic Valley heavy cream)
Dash of nutmeg
3 tablespoons shredded Parmesan cheese, divided
In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add spinach and cook until wilted. Drain off any excess liquid in bottom of skillet and return to heat. Push spinach aside, making a well in the center. Add butter and cream cheese and mix around until it begins to melt, combining with the cooked spinach. Stir in cream, nutmeg, and 2 tablespoons of Parmesan. Heat until blended, creamy and combined. Divide creamed spinach between 2 small oven-proof ramekins. Top with remaining tablespoon of Parmesan. Place under a preheated broiler and broil 3 to 5 minutes until lightly browned and bubbly.
Alaskan halibut! The best! What a perfect way to enjoy it, too. And the spinach ... Yum! I haven't made creamed spinach in a long time. Thanks for the reminder. Your recipe looks wonderful ... extra creamy and with the addition of the cheese. Can't wait to cook this wonderful meal! Spinach is one of the veggies that I *always* get organic, "regular" spinach being one of the "dirty dozen" and all. I ran out of the kind of Parm-Regg that Costco carries. We decided to try it and thought it was OK, but not spectacular. I did pick up another jar of the Cello Grana Padano, which we love!
We've had wonderful spring weather, sunny and cool, in the 60's. Some people are anxious for the warm weather to show up ... what they mean is "hot"! Can't figure that one out. What we have right now is perfect. We're having a *rare* pleasant spring overall. In fact, it reminds me a lot of springtime in Anchorage. Must enjoy it while we have it. :-)
Swiss Chard works well as a substitute for the spinach.
Great idea for a substitution Cathy! :-)
I'm so looking forward to Copper River Salmon again. It's beautiful here today and bright sunny and a high of only 70s. I hope Costco'gets their wild halibut in too. Haven't made it to Costco yet this weekend and might not make it there. I've finally had to draw the line in trying to do everything myself and am having my car hand washed and waxed as I type this. I feel lazy not doing it myself but it's a matter of not enough hours in the day to do everything I want to do (the way I want it done). Let me know if u spot Copper River Salmon when u come upon it. I may go looking for it one night after work if I hear it's in the area. Hope you are doing well. Oh and I love that Grana Padano too? :-)
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