Butter-Basted Halibut With Creamed Spinach And Almonds

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · pescatarian, gluten-free, keto, low-carb, high-protein

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Ingredients

• 2 lb, four 8-oz pieces halibut fillets
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 oz cream cheese
• 1/4 cup grated parmesan
• 6 oz baby spinach
• 1/4 cup sliced almonds
• 1, halved lemon
• 2 cloves, minced garlic
• 1 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Toast the almonds dry in a small skillet over medium heat for 3 minutes, shaking often, until they smell nutty and turn light gold. Tip them onto a plate.
2. Melt 2 tablespoons butter in a saucepan, soften the garlic 30 seconds, then add the cream and cream cheese and whisk smooth. Add the spinach in handfuls until it wilts, stir in the parmesan and a pinch of salt, and hold it over low heat.
3. Pat the halibut completely dry and salt it. Heat the remaining 4 tablespoons butter in a wide skillet over medium-high until it foams and the foam subsides. Lay the fillets in presentation-side down and cook 4 minutes without touching them, until the edges turn opaque and the fish lifts freely.
4. Flip the fish, tilt the pan, and spoon the browning butter over the top continuously for 2 to 3 minutes until a skewer slides through with no resistance.
5. Spoon the creamed spinach onto plates, set the halibut on top, squeeze over the lemon and scatter the toasted almonds.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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