Halibut with Lemon Mashed Potatoes and Garlic-Lemon Spinach
Recipe created by Dean Rucker of the Golden Door Spa
  
Servings: Serves 6
Ingredients
  • 6 skinless wild halibut fillets , 4 ounces and 1" thick each
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • Olive oil
  • 1 1/4 pounds Yukon Gold potatoes , peeled and diced, approximately 3 cups
  • 3 lemons
  • 1 Tbsp. and 1/2 tsp. kosher salt
  • 1 Tbsp. sugar
  • 1 cup 2 percent low-fat milk , hot
  • 1/8 tsp. freshly ground white pepper
  • 2 blood oranges
  • 1 lemon (meyer if available)
  • 1/4 cup Extra virgin olive oil
  • 1/2 Tbsp. chopped fresh basil
  • 1/2 Tbsp. minced fresh chives
  • 1/2 Tbsp. chopped flat leaf parsley
  • pinch of salt and pepper
  • Olive oil
  • 3 bunches whole fresh spinach , trimmed, rinsed and drained
  • 2 cloves garlic , sliced
  • 1/2 medium lemon
  • Pinch of kosher salt , or to taste
  • Pinch of freshly ground pepper , or to taste
Directions
To make halibut: Preheat the oven to 450 deg;. Season each halibut fillet with the salt and white pepper. Lightly coat an ovenproof sauté pan with olive oil and heat over medium-high heat until hot but not smoking.

Place the halibut in the pan flesh side down (not the side where the skin was); you should hear a sizzle. Cook until golden brown, about 3 minutes.

Turn the halibut over and place the pan in the oven. Cook the halibut 3 to 4 minutes. Remove the pan from the oven.

To make citrus salsa: Segment both the blood oranges and lemon, holding the fruit over a medium bowl to catch the segments; squeeze any remaining juice into the bowl.

Add the remaining ingredients and gently stir all together, season to taste with salt and pepper. Spoon over and around the fish.

Prep time: 10 minutes
Inactive prep time: 0 minutes
Cook time: 9 to 11 minutes

To make lemon mashed potatoes: Prepare the potatoes. Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil and simmer just until fork-tender, about 25 minutes. Drain and return the potatoes to the saucepan. Place the pan over medium heat and shake and toss potatoes until any excess moisture has evaporated, about 1 minute. If you have a rice or food mill, press or mill the potatoes back into the pan.

While the potatoes are cooking, use a vegetable peeler to remove the yellow zest from the lemons, removing as little of the bitter, white pith as possible. Put the zest in a small saucepan with 1 tablespoon salt, the sugar and 1 cup cold water. Bring to a boil, and boil for 5 minutes. Drain. Return the lemon peel to the saucepan and add 2 cups fresh, cold water. Bring to a boil, and boil for 5 minutes. Drain. Transfer the peels to a blender.

Pour the hot milk into a small saucepan and set over medium-low heat. Bring just to a simmer and add to the blender with the lemon peel. Blend until smooth, 30 seconds. Pour the lemony milk into the hot potatoes. If the potatoes have been riced or milled, fold the milk in; if not, use a potato masher to mash the potatoes while slowly pouring in the hot milk. Season with 1/2 teaspoon salt and the white pepper. Cover and keep warm.

Prep time: 15 min.
Inactive prep time: 0
Cook time: 36 minutes

When the spinach is half cooked- some raw leaves should be visible- squeeze in the juice of the lemon and add the salt and pepper.

To make garlic-lemon spinach: Lightly coat a large sauté pan with olive oil and heat over medium-high heat until hot but not smoking. Add the spinach with water still clinging to its leaves and the garlic and use tongs to toss the leaves. Add lemon and toss.

Add the salt and pepper. Toss quickly and remove the pan from the heat. Plate the spinach.

Prep time: 10 minutes
Inactive prep time: 0 minutes
Cook Time: 3 minutes


This recipe may appear slightly modified from what you've seen on television.

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