Paprika and Lime Halibut with Wilted Spinach

Serves 4


  • 4 tbsp. organic unsalted butter, at room temp.
  • 2 tbsp. fresh lime juice
  • 1/2 tsp. grated lime zest
  • 1/4 tsp. salt
  • 1/2 tsp. paprika
  • 1 tbsp. cilantro, minced
  • 4, 6-oz halibut fillets
  • Sea salt and fresh cracked pepper
  • 2 tbsp. grapeseed oil

Steaming Spinach:

  • 1 lb. spinach, washed
  • 1/2 tbsp. extra virgin olive oil
  • 1 garlic clove, minced
  •  1/4 tsp. sea salt
  • 1 tsp. lemon juice
  • 1 stem of green onion, sliced

Preheat oven to 425F.  Prepare the butter by blending butter, lime juice, lime zest, salt, paprika and cilantro together.  Scrap together and separate into 4 separate tablespoons dolloped onto a small plate and place in refrigerator (best if sits for at least 1-hour, can be made in advance).  Season halibut with salt and pepper on both sides.  Using an oven-proof skillet heat grapeseed oil of medium-high heat.  Place fillets in the pan and lower the heat to medium to cook for about 3 minutes – fish should be browned on underside.  Flip each piece and place pan in oven for 3 additional minutes.  Remove butter from fridge.  Place one, 1-tbsp dollop of chilled better on each piece of fish.  Return to oven for 1 minute.  Fish should be cooked and browned, remove from oven. Fill a medium saucepan and bring to a boil.  Once boiling, add spinach and cook for 1 minute only.  Drain and place in serving bowl.  Drizzle with olive oil and lemon juice, sprinkle with salt, and then toss with garlic.  Garnish with green onion on top.  Serve with halibut.

Halibut recipe adapted from Simply Fresh by Jeff Morgan, p. 118



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