16ozBag of Frozen Spinachdefrost 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.)
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 312Calories 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.