Wild Alaskan Halibut Pan Seared in Brown Butter & Creamed Parmesan Spinach

This evening we enjoyed the most delicious meal. Our Sprouts Farmers Market had beautiful fresh Wild Alaskan Halibut available in 6-ounce pieces (for $8.99 each). I was so excited to prepare and eat it. It is so very easy to make and takes only about 6 minutes to cook. I pan seared it in brown butter and seasoned it only with a little pink Himalayan sea salt, freshly ground black pepper and a squeeze of fresh lemon. To go with the halibut, I made delicious Creamed Parmesan Spinach with the pound of fresh organic spinach I had in the fridge. It was also super quick and easy to make as well. I made it extra rich and creamy and added Parmigiano Reggiano for a punch of flavor. It went beautifully alongside the fresh wild halibut. I sliced a ripe Campari tomato and dinner was served. It couldn't be any more fresh, simple or delicious...unless of course I was eating it freshly caught in Cordova, Alaska (like I did last summer)! LOL I snapped a few photos below and included the easy peasy recipe for the halibut and the creamed spinach, too. Enjoy!

Wild Alaskan Halibut Pan Seared in Brown Butter

Ingredients:

2 6-ounce portions of fresh wild Alaskan halibut
Sea salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter (I used Kerrygold butter)
1/2 lemon

Directions:

Gently pat halibut fillets dry with paper towels. Season both sides with salt and pepper. Heat olive oil and butter in a medium 10-inch nonstick skillet just until butter begins to sizzle and turns light golden brown. Place fillets in skillet and cook for 3 minutes; turn fillets and cook remaining side for 3 minutes or until light golden brown. Squeeze fresh lemon juice over fillets. Remove from heat and cover and allow to sit for about 5 minutes. Spoon brown butter over top of fillets when serving.

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Creamed Parmesan Spinach

Ingredients:

1 tablespoon olive oil
1 pound fresh baby spinach
2 tablespoons butter
1 ounce cream cheese (brick style)
Salt and black pepper, to taste
2 tablespoons cream (I used Organic Valley heavy cream)
Dash of nutmeg
3 tablespoons shredded Parmesan cheese, divided

Directions:

In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add spinach and cook until wilted. Drain off any excess liquid in bottom of skillet and return to heat. Push spinach aside, making a well in the center. Add butter and cream cheese and mix around until it begins to melt, combining with the cooked spinach. Stir in cream, nutmeg, and 2 tablespoons of Parmesan. Heat until blended, creamy and combined. Divide creamed spinach between 2 small oven-proof ramekins. Top with remaining tablespoon of Parmesan. Place under a preheated broiler and broil 3 to 5 minutes until lightly browned and bubbly.