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Thursday, July 28, 2011

Pan seared halibut with tomato salad & wilted spinach

This is totally Tomato Snob-worthy. Simple and succulent dish. Now is the perfect time of year to enjoy this nice summery dish with local ingredients. The fish can be substituted with any other white fish, whatever you prefer.
INGREDIENTS:
Spinach
filleted halibut
sumac
cumin
grape tomatoes
spanish onion
minced garlic *optional
basil/ mint or parsley - any combination of the three will be good
splash white wine vinegar (or red)
s&p
olive oil (evoo)
PREP: Season fish with s&p sprinkle of spices (more sumac then cumin). Quarter or half tomatoes, fine slice the onion and rough chop herbs and mince garlic. Toss tomatoes, onion, garlic and herbs in a bowl with s&p and drizzle of evoo.
COOK: Pan fry fish in a little vegetable oil or butter for 3-4 mins on each side until cooked to your liking.  Toss spinch into the hot pan after you remove the fish for a min or so.
SERVE: Exactly as shown. Spinach on the bottom with fillets and tossed salad on top.

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