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Pan-Seared Halibut with Brown Rice and Sautéed Spinach
Created by: Howcan Team
Ingredients
- 4 halibut fillets (6 oz each)
- 1 cup brown rice
- 2 cups water
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 lb fresh spinach
- Salt and pepper to taste
- 1 lemon, sliced
- 2 tbsp chopped fresh parsley
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.
- While the rice is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute.
- Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted. Season with salt and pepper to taste. Remove from heat and set aside.
- Season the halibut fillets with salt and pepper. In another large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the halibut fillets and cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- To serve, divide the cooked brown rice among 4 plates. Top each with a portion of sautéed spinach and a pan-seared halibut fillet. Garnish with a slice of lemon and a sprinkle of chopped fresh parsley.
- Enjoy your delicious and healthy pan-seared halibut with brown rice and sautéed spinach!
Pan-Seared Halibut with Brown Rice and Sautéed Spinach is a classic dish that combines the delicate flavors of fresh halibut with the nuttiness of brown rice and the earthy richness of sautéed spinach. This dish has its roots in the Pacific Northwest, where halibut is a prized catch and a staple of local cuisine. Renowned chefs in the region, such as Tom Douglas in Seattle, have elevated this dish to new heights with their innovative preparations and use of local, sustainable ingredients. The key to a perfect Pan-Seared Halibut lies in the quality of the fish - it should be fresh, firm, and sustainably sourced. The halibut is seasoned and seared to perfection, creating a crispy, golden crust while maintaining a tender, flaky interior. The brown rice adds a wholesome, hearty element to the dish, providing a satisfying base for the succulent fish. The sautéed spinach, cooked with garlic and a hint of lemon, brings a vibrant, flavorful contrast to the dish. For those seeking the best version of this dish, look no further than the coastal restaurants of the Pacific Northwest, where local halibut is celebrated and expertly prepared. However, with the right ingredients and technique, home cooks can also create a memorable Pan-Seared Halibut with Brown Rice and Sautéed Spinach that rivals the finest restaurant offerings. Whether enjoyed in a top-tier restaurant or lovingly crafted at home, this dish is a celebration of fresh, wholesome flavors and expert culinary skill.
40 min
4
350 calories
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