Christy Rost
celebrating home and family

Baleen Santa Fe’s Roasted Halibut

| Christy Rost
  • 2 7-ounce portions halibut
  • salt and pepper
  • olive oil
  • 2 cloves garlic, minced fine
  • 1 tablespoon capers
  • 2 tablespoons lemon juice
  • 1 cup white wine
  • 2 tablespoons cold butter
  • 3 cups fresh spinach, destemmed
  • 2 cloves garlic, minced fine
  • 1/4 cup white wine

Season halibut with salt and pepper. Sear in a hot sauté pan with olive oil. Transfer to a 350 degree oven and cook until tender, about 5 to 7 minutes. Meanwhile, sauté spinach and garlic in pan with salt and pepper. Deglaze pan with ¼ cup white wine and reduce by half; set aside.

Sauté garlic, capers, lemon juice, and white wine until the liquid is reduced by half. Turn off heat and season with salt and pepper. Slowly swirl in cold butter until sauce consistency is reached. Spoon lemon/caper sauce on plate and top with sautéed spinach. Place roasted halibut on top of the sautéed spinach. Serve with mashed potatoes infused with chopped bacon and artichoke hearts.

Recipe serves 2.

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