Curtis Stone’s Halibut & Spinach with Orange-Pine Nut Vinaigrette
Serves 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes
Orange-Pine Nut Vinaigrette:
1/3 cup extra-virgin olive oil
1/4 cup Champagne vinegar or white wine vinegar
3 Tbsp very finely chopped shallots
2 Tbsp honey
1 Tbsp chopped fresh tarragon
Finely grated zest of 1 orange
1/4 cup pine nuts, toasted and coarsely crushed (see below for toasting instructions)
Kosher salt and freshly ground black pepper
Fish and Spinach:
Four 5- to 6-ounce skinless halibut fillets
2 Tbsp olive oil
2 shallots, thinly sliced into rings
12 ounces fresh baby spinach leaves (about 14 cups)
1. To make the vinaigrette: In a large bowl, mix the oil, vinegar, shallots, honey, tarragon and orange zest with a fork to combine but not emulsify. Stir in the pine nuts. Season to taste with salt and pepper.
2. To cook the fish: Season the halibut with salt and pepper. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil, then the halibut. Cook, without turning, for 3 minutes, or until deep golden brown on the underside. Turn the halibut over and cook for about 3 minutes more, or just until it is barely opaque in the center when flaked with the tip of a small sharp knife. Transfer to a plate.
3. To cook the spinach: Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon of oil, then the shallots. Cook, stirring occasionally, for about 2 minutes, or until they just begin to soften. Add the spinach and cook for 1 minute, or just until it begins to wilt. Season to taste with salt and pepper.
4. Divide the spinach among four dinner plates. Top each with a fillet. Spoon the vinaigrette over the fillets and around the spinach mixture. Serve immediately.
KITCHEN TIP: To toast pine nuts, heat an empty medium skillet over medium heat. Add the pine nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.
Image(s): Quentin Bacon