Before I cooked the halibut, I prepared the most delicious and easy Creamed Dijon Spinach with the pound of organic baby spinach I had in the fridge (I only cooked about 10 ounces of it). It served as both a delicious side dish to our halibut as well as an amazing creamy Dijon sauce for the fish. The best part is that it required no flour to thicken...only creamed cheese. I used the creamed spinach as a base to place the halibut atop of and then added another spoon of it over the fish, too. You'd be amazed at how great cream cheese substitutes for flour in creamy sauces. I included the easy peasy recipe for the Creamed Dijon Spinach below. Enjoy!
Creamed Dijon Spinach
2 tablespoons butter
3 ounces brick style cream cheese
3/4 cup of half-n-half, cream or milk
Pinch of salt, to taste
Few generous grinds of black pepper, to taste
1/8 teaspoon onion powder
Dash of garlic powder
1 rounded tablespoon Dijon Mustard (add more if desired)
10 ounces of lightly sautéed baby spinach
In a small saucepan over low heat, add butter and cream cheese to soften and melt, about 3 to 5 minutes, stirring occasionally. Once it has softened, whisk it together until smooth; add milk or cream, whisking to blend. Increase heat to low-medium until sauce is hot, then turn back to low. Add salt, pepper, onion powder, garlic powder and Dijon mustard. Whisk together over low heat and heat until hot. Taste and adjust seasoning as desired; add more milk for a thinner sauce or more mustard for a stronger mustard flavor. Stir spinach into sauce and heat through.
*Note: If desired increase amount of spinach to 16 ounces.
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