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White Wine Halibut
A delicate, flaky fish dish gently cooked in a fragrant white wine sauce with bright, savory flavors.
Prep:
10 minutes
|
Cook:
30 minutes
Serves 6-8
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Easy
Ingredients
1 pound mushrooms (I use a mix of shiitake and crimini), quartered
Olive Oil
1 pint cherry tomatoes, halved
Small handful chopped capers or
Caper berries
5 green onions, thinly sliced
3⁄4 cups inexpensive dry white wine (I use a Sauvignon Blanc) substitute vegetable broth
1 bunch parsley chopped
2 teaspoons Dijon mustard
2 1⁄2 pounds of fresh halibut, skin re-moved (you can substitute any firm fish for this recipe)
2 bags triple washed spinach
Sea salt and ground black pepper, to taste
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450 g mushrooms (shiitake, crimini, or mixed)
Olive oil, as needed
300 g cherry tomatoes, halved
30–40 g chopped capers or caper berries
75–100 g green onions, thinly sliced
180 mL inexpensive dry white wine (I use a Sauvignon Blanc) or substitute vegetable broth
30–40 g parsley, chopped
10 g Dijon mustard
1.13 kg fresh halibut, skin removed (you can substitute any firm fish for this recipe)
280–300 g spinach
Sea salt and ground black pepper, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Instructions
- In extra large sauté pan over medium heat, cook mushrooms in a generous amount of olive oil with a few pinches of salt until the edges start to crisp, about 15 minutes. Turn up heat, add cherry tomatoes, capers, half the sliced green onions, another pinch of salt then cook until cherry tomatoes start to have a little color, about 3 minutes. Add white wine, parsley and mustard, and scrape brown bits off bottom of pan.
- Season the fish with sea salt and pepper on both sides, move mushroom mixture to side of pan, add the fish and cover. Lower heat to medium and cook for 3 to 4 minutes on each side. Spoon mushroom mixture over top of fish after you flip to second side, adding more wine if needed.
- In a separate pan, sauté remaining green onions and spinach over medium heat for two minutes. When the spinach is wilted but not totally cooked add it to the pan with the fish.
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Nutritional Info
Storage
Notes
To make this dish stricture-friendly: omit mushrooms and green onions, and soften everything thoroughly
To make this dish flare-friendly: omit mushrooms, green onions, substitute broth for wine and consider omitting mustard (based on tolerance)
This recipe was originally published in
The Good LFE Cookbook
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