Halibut with Spinach and Leeks
- 1 tbsp unsalted butter, divided plus 1 teaspoon
- 10 ozs baby spinach
- 1 cup 2 medium leeks (white and light-green parts only), cut into halves lengthwise, rinsed and thinly sliced
- 2 large garlic cloves, minced
- 1/4 cup cup dry white wine
- 1/4 cup cup heavy cream
- 1/2 tsp coarse salt, divided
- 1/4 tsp freshly ground black pepper
- 1 pinch nutmeg
- 2 tbsps freshly grated Parmesan cheese
- 6 ozs 5-6 ounce skinless halibut (or cod) fillets
- 2 tsps olive oil
Preheat oven to 400F.
Heat a large skillet over medium-high heat and add 1 teaspoon butter. Add spinach in two batches, and cook, tossing, until just wilted, about 2 minutes per batch. Transfer to a colander, let cool, then squeeze to release excess liquid.
Pour off any liquid in skillet. Reduce heat to medium. Add remaining 1 tablespoon butter and leeks. Cook until softened but not browned, about 5 minutes. Add garlic and cook, stirring, 1 minute more. Add wine, increase heat to medium high, and cook until wine is almost evaporated, about 2 minutes. Add cream and simmer until just slightly thickened, about 2 minutes. Add 1/4 teaspoon salt, pepper and nutmeg. Stir in Parmesan, and gently fold in spinach. Keep warm.
Arrange halibut on a parchment-lined baking sheet, brush with oil, and sprinkle with remaining 1/4 teaspoon salt. Bake 10 minutes, or until just cooked through. Divide spinach mixture among serving plates and top with halibut.
Source: Food Network
