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
- 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.
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.
Nutrition
Macro Adjustments:
Below outlines the Items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat in this recipe comes from the oil, milk, and cream cheese. This is more of a Keto Recipe with higher protein and fat. To increase the fat you could use full-fat milk and/or full-fat cream cheese. However, reducing the fat will be a little harder as adjusting these ingredients will leave you just wet spinach. So enjoy the fat in this recipe!
Carbohydrates:
This is a low-carb recipe and there is not a single ingredient you can adjust to change that. However, if you want to increase the carbs this recipe would be great served over some angel hair pasta, or with a side of rice. Pick the carb of your choice!
Protein:
Halibut is the source of protein. You can easily adjust the amount of protein by adjusting the size of your halibut fillets.
If you love this Halibut Florentine, you have got to check out a few of my other favorite fish recipes!
