I have a love affair with spinach, and if you like spinach even half as much as I do, you are going to love this Halibut Florentine! The creamy spinach, combined with the flaky halibut is heaven.

Ingredients to make Halibut Florentine:

• 24 oz Halibut (4, 6 fillets)
• ¼ tsp Black Pepper
• ¼ tsp Sea Salt
• 1 tbsp Extra Virgin Olive Oil Divided
• 1 Red Bell Pepper diced, (about 100 grams)
• 1 Shallot diced, (about 20 grams)
• 3 cloves Fresh Garlic diced, (about 15 grams)
• ½ tbsp Unsalted Butter
• ¾ cup 2% Milk
• 3 oz Cream Cheese, Lite
• 16 oz Bag of Frozen Spinach defrost and squeeze all of the water out of the spinach. (A 16 oz bag of frozen spinach will end up weighing about 9oz once defrosted and squeezed dry.)
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper

Instructions

1. Season the halibut with salt and pepper on both sides.
2. Heat two large saute pans to medium heat.
3. Once the pans are hot add ½ tbsp oil to each pan.
4. Place the halibut in one pan and the diced pepper, shallot, and garlic in the other.
5. Leave the halibut to cook for 5 minutes on that first side, then flip and reduce the heat to medium-low and cook for an additional 2-3 minutes until the halibut is cooked through.
6. While the halibut is cooking, cook the peppers, shallot, and garlic in the oil for about 4 minutes. Stirring often to prevent burning.
7. Once the veggies start to soften add the butter, milk, cream cheese, and spinach to the pan. Stir everything together until the spinach has wilted and the cream cheese has melted. Season with salt and pepper to taste.
8. Serve by plating the creamed spinach first, then topping with your seared halibut.

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main Course

Cuisine: American, Italian

Keyword: Fish, Halibut, Spinach

Servings: 4

Halibut Florentine

Ingredients

• 24 oz Halibut (4, 6 fillets)
• ¼ tsp Black Pepper
• ¼ tsp Sea Salt
• 1 tbsp Extra Virgin Olive Oil Divided
• 1 Red Bell Pepper diced, (about 100 grams)
• 1 Shallot diced, (about 20 grams)
• 3 cloves Fresh Garlic diced, (about 15 grams)
• ½ tbsp Unsalted Butter
• ¾ cup 2% Milk
• 3 oz Cream Cheese, Lite
• 16 oz Bag of Frozen Spinach defrost and squeeze all of the water out of the spinach. (A 16 oz bag of frozen spinach will end up weighing about 9oz once defrosted and squeezed dry.)
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper

Instructions

• Season the halibut with salt and pepper on both sides.
• Heat two large saute pans to medium heat.
• Once the pans are hot add ½ tbsp oil to each pan.
• Place the halibut in one pan and the diced pepper, shallot, and garlic in the other.
• Leave the halibut to cook for 5 minutes on that first side, then flip and reduce the heat to medium-low and cook for an additional 2-3 minutes until the halibut is cooked through.
• While the halibut is cooking, cook the peppers, shallot, and garlic in the oil for about 4 minutes. Stirring often to prevent burning.
• Once the veggies start to soften add the butter, milk, cream cheese, and spinach to the pan. Stir everything together until the spinach has wilted and the cream cheese has melted. Season with salt and pepper to taste.
• Serve by plating the creamed spinach first, then topping with your seared halibut.

Macro Nutrition

Nutrition Facts

Halibut Florentine

Amount Per Serving

Calories 312 Calories from Fat 123

% Daily Value*

Fat 13.7g21%

Saturated Fat 5.4g34%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3.9g

Cholesterol 100.5mg34%

Sodium 288.3mg13%

Potassium 908.8mg26%

Carbohydrates 6.2g2%

Fiber 0.6g3%

Sugar 3.7g4%

Protein 38.6g77%

Vitamin A 8.2IU0%

Vitamin C 101.9mg124%

Calcium 5.4mg1%

Iron 10.6mg59%

* Percent Daily Values are based on a 2000 calorie diet.

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If you love this Halibut Florentine, you have got to check out a few of my other favorite fish recipes!