Halibut and Spinach with Orange-Pine Nut Vinaigrette
Provided by: Curtis Stone
When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins. There's no cooking involved, and the variations are practically endless. And there is no law that says lemon is the only citrus to serve with fish - orange makes a guest appearance here to great effect. The halibut and spinach cook in just a few minutes, so you'll have dinner ready in about the time it takes to set the table.
- 1/3 cup extra-virgin olive oil
- 1/4 cup champagne vinegar or white wine vinegar
- 3 tablespoons very finely chopped shallots
- 2 tablespoons honey
- 1 tablespoons chopped fresh tarragon
- Finely grated zest of 1 orange
- 1/4 cup pine nuts, toasted and coarsely crushed
- Kosher salt and freshly ground pepper
- FOR FISH AND SPINACH
- Four 5- to 6-ounce skinless halibut fillets
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 shallots, thinly sliced into rings
- Two 6-ounce bags fresh baby spinach
- To make the vinaigrette: In a small bowl, mix the olive oil, vinegar, shallots, honey, tarragon, and orange zest with a fork to combine (but not emulsify). Stir in the pine nuts. Season to taste with salt and pepper. Set aside.
- To cook the fish: Season the halibut with salt and pepper. Heat a large non stick skillet over high heat. Add 1 tablespoon of the oil, then add the halibut and cook, without moving it, for about 3 minutes,or until deep golden brown on the underside. Turn the halibut over and cook for about 3 minutes more, or just until it is barely opaque in the center when flaked with the tip of a small knife. Transfer to a plate.
- To cook the spinach: Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon olive oil, then add the shallots and cook, stir ring occasionally, for about 2 minutes, or until they just begin to soften. Add the spinach in batches and stir for about 1 minute, or just until it begins to wilt. Season to taste with salt and pepper.
- Divide the spinach among four dinner plates. Top each with a fillet. Spoon the vinaigrette over the fillets and spinach mixture. Serve immediately.