Seared Halibut with Walnut Spinach - 8g Carbs, 4.5g Fiber, 1g Sugar
From: Younger Next Week: Your Ultimate Rx to Reverse the Clock, Boost Energy and Look and Feel Younger in 7 Days by Elisa Zied
The recipe below is one of 30 delicious breakfast, lunch, dinner, soup, salad, side, snack, and dessert recipes created by Robyn Webb, MS and featured in Younger Next Week, all designed to get you energized and feeling younger in no time at all.
Prep time: 5 min
Cook time: 13 min
Servings: 4
2 tsp olive oil
1 lb halibut fillets, about 1/2 inch think, patted really dry
1/2 teaspoon kosher salt
1/2 teaspoon lemon-pepper seasoning
1/4 cup dry white wine or reduced-sodium, low-fat chicken broth
1 medium shallot, peeled and minced
1 1/2 lb fresh baby spinach leaves
1/4 cup chopped toasted walnuts
1/8 tsp crushed red pepper flakes
1 Tbsp fresh lemon zest
1. Heat the olive oil in a large skillet over medium-high heat. Sprinkle the halibut fillets with salt and lemon-pepper seasoning. Place the fillets in the skillet and sear for 4 to 5 minutes on each side, or until golden brown. Remove the halibut fillets from the skillet to a large plate. Tent with foil to keep warm.
2. Add the wine or broth to the skillet, scraping up any browned bits, and cook for 30 seconds. Add the shallots to the skillet and saute for 2 minutes. Next add the spinach and, using a pair of tongs, turn the spinach until it just wilts, not allowing it to release much liquid. Add the walnuts and red pepper flakes and toss.
3. Place the spinach on individual plates and arrange the halibut atop the spinach. Sprinkle with fresh lemon zest and serve at once.
Servings: 4
Nutrition per Serving: 321 Calories, 23g Fat, 3.6g Saturated Fat, 52mg Cholesterol, 539mg Sodium, 8g Carbs, 4.5g Fiber, 1g Sugar, 22g Protein
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