Broiled halibut with wild mushrooms and spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh Lime Juice |
| 1 | tablespoon | Low-Sodium Soy Sauce |
| 2 | Cloves Garlic; minced | |
| 2 | teaspoons | Peanut Oil |
| 2 | teaspoons | Chicken Stock |
| 1 | teaspoon | Green Onion; minced |
| ¼ | teaspoon | Red Pepper Flakes |
| 4 | Halibut Fillets; about 5 oz each, 1\" thick | |
| 1 | cup | Wild Mushroom of your choice cut into pieces |
| 2 | tablespoons | Chicken Stock |
| 1 | tablespoon | Shallot; minced |
| 2 | Cloves Garlic; minced | |
| 2 | bunches | Spinach; cleaned and trimmed |
| Pepper | ||
Directions
HALIBUT
SPINACH
Combine the first 7 halibut ingredients in a small bowl. Place halibut in a baking dish. Pour marinade over halibut and refrigerate for 1 hour. Bring stock, shallot and garlic to boil in a large heavy skillet over high heat. Add spinach; cover and cook until spinach just wilts, about 2 minutes. Remove from heat. Season with salt and pepper. Cover and keep warm.
Meanwhile, preheat broiler. Transfer halibut to broiler pan; reserve marinade. Broil halibut until just opaque on top, about 3 minutes.
Turn halibut over and add mushrooms to broiler pan. Continue broiling until halibut is just cooked through and mushrooms are tender, about 3 minutes.
Bring reserved marinade to boil in heavy small saucepan. Drain spinach, if necessary, and divide among 4 plates. Top with halibut.
Pour marinade over, and garnish with mushrooms and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA