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Halibut with Leeks and Spinach

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Serves 6


2 lb. Halibut fillets, skin removed
2 tablespoons Olive Oil
Flour, for dusting
3 tablespoons clarified Butter
Salt, to taste
Pepper, to taste
  1. Cut Halibut into similar sized pieces for portion and even cooking. Season the Halibut on both sides with salt and fresh cracked black pepper and then lightly dust with flour.
  2. Heat the butter and oil on medium high heat. When your pan is hot, place the halibut in the pan and sear each side about 3 to 4 minutes or until golden brown. Place fillets on a baking sheet and place in 325 degrees F oven until internal temp reaches 140 degrees F.
Leeks and Spinach
2 tablespoons unsalted Butter
1 lb Fresh Spinach
2 medium Leeks, (white and light-green parts only), chopped fine
2 cloves large Garlic, minced
1/2 cup dry White Wine
1/2 cup Heavy Cream
1/2 teaspoon coarse Salt, divided
1/4 teaspoon freshly Ground Black Pepper
4 tablespoons freshly grated Parmesan Cheese
  1. Heat a large skillet over medium to high heat and add 2 tsp. butter. Add spinach in two batches, and cook, tossing, until just wilted. Transfer wilted spinach to a colander, to release excess liquid. Discard any remaining liquid in the skillet.
  2. Reduce heat to medium. Add remaining butter and leeks. Cook until softened but not browned, approximately 4 minutes. Add garlic and continue to cook, stirring, 1 minute more.
  3. Increase heat to medium high, add wine, and cook until wine is almost evaporated or reduced. Add cream and simmer until just slightly thickened, about 2 minutes, stir regularly. Add 1/4 teaspoon salt and pepper. Stir in Parmesan, and gently fold in spinach, keep warm until Halibut is ready to serve.
  4. Divide leek and spinach mixture among serving plates and top with pieces of halibut.
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