Roast Halibut With Spinach Salsa
This weight loss main dish is not only high in protein and dietary fiber, the fish that is used provides plenty of essential omega-3 fatty acids.
Ingredients (Serves 2)
- 2 cups well-rinsed baby spinach leaves
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 2 shallots, finely chopped
- 1/2 cup cucumber – peeled, seeded, and diced into 1/4 inch dice pieces
- 1 tablespoon roughly chopped fresh cilantro
- Kosher salt
- Freshly ground black pepper
- 2 halibut fillets (weighing about 5 ounces each)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 2 tablespoons grapeseed oil or canola oil
Preparation:
- To make the spinach salsa, bring a large pot of water to boil. Add salt to the water. Prepare a bowl of ice water. Stir the spinach into the boiling water and cook for 1 minute, just until the color brightens and the leaves wilt. Drain the spinach with your hands to remove the excess water. Chop the spinach.
- Place the spinach, olive oil, and garlic in a food processor and process until smooth. Using a rubber spatula, scrape the mixture into a bowl. Fold in the shallots, cucumber and cilantro. Season to taste with salt and black pepper. Pour into a bowl and refrigerate until ready to serve. To minimize the loss of vitamins, it is best to prepare the spinach salsa only within several hours of serving.
- Preheat the oven to 450 °F (approximately 230°C). Pat the fillets dry with paper towels and lay them on a plate. Season both sides with the salt and white pepper.
- In a large, oven proof skillet, warm the grapeseed oil over medium-high heat until it is very hot. Add the fillets and cook for 2 minutes until browned on the first side. Turn and cook the other side for 2 minutes until browned. Immediately place the pan in the oven and cook for about 7 minutes, until the fish is opaque throughout and flakes when when tested with a knife. Cooking time will depend on the thickness of the fish.
- Transfer the fillets to 2 warmed plates. Spoon a generous amount of salsa over and beside the fillets and serve. Alternatively, you can serve tomato salsa in place of the spinach salsa.
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