This one-pan wonder combines halibut and veggies in a single skillet and comes together in minutes. Topped with a super flavorful herb butter, this simple dish is so much greater than the sum of its parts.
- 1 portion halibut (12 to 14 ounces), cut into 2 pieces
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened
- ½ teaspoon fresh thyme leaves
- 1 small garlic clove, grated or mashed to a paste
- 1 tablespoon extra virgin olive oil
- ½ cup thickly sliced roasted red bell peppers
- 5 ounces baby spinach
- Crusty bread for serving
PREPARE THE FISH
Pat the fish dry with paper towels and season with salt and pepper. In a small bowl, combine the butter, thyme, and garlic and season with salt and pepper.
COOK THE HALIBUT
Heat the oil in a medium skillet over medium heat until shimmering. Add the fish to the skillet and cook, turning once, until golden brown, 3 to 4 minutes per side depending on the thickness of the fillets. Transfer to a plate.
COOK THE VEGETABLES
Return the skillet to medium-high heat. Add the roasted peppers and cook, stirring occasionally, until heated through, about 2 minutes. Add the spinach, season with salt and pepper and cook, stirring, until wilted.
FINISH AND SERVE
Return the fish to the skillet. Dollop the herb butter over the top and let melt. Serve right away with crusty bread.
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Pair it Up
Nearly any fresh, dry white wine or rosé will work here. Look for Spanish albariño, Provençal rosé, or Greco di Tufo from Italy.
Spice it Up
Stir a few teaspoons of Calabrian chile paste or a pinch of crushed red pepper flakes into the skillet along with the roasted peppers for a bit of heat.
Change it Up
Turn any leftovers into a quick and easy soup. Heat chicken or seafood stock and stir in the spinach and peppers. Break the halibut into flakes and add just before serving.
Lighten it Up
For a dairy-free, heart-healthy boost, omit the butter and drizzle with extra virgin olive oil at the end. Sprinkle with the thyme and garlic.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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