Halibut with Warm Curry Vinaigrette

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  • 4 6-ounce halibut fillets
  • 4 tablespoons olive oil
  • 3 handfuls fresh spinach leaves
  • 1/2 cup clam juice
  • 4 tablespoons sherry vinegar
  • 1/2 teaspoon curry powder
  • 1/4 cup olive oil
  • Juice of 1 lemon


Season halibut fillets with salt and pepper. Heat 4 tablespoons olive oil in a skillet and pan-fry fillets on both sides, until you can insert a knife straight through (top to bottom) without resistance. Remove fish from skillet and keep warm.
Add spinach to hot skillet, sprinkle with salt and pepper and quickly wilt. Remove spinach and set aside. Pour in clam juice, sherry vinegar, and curry powder and bring to the boil.
Add remaining 1/4 cup olive oil and lemon juice and whisk until incorporated. Divide sauce between 4 plates.
Mound spinach in center of each plate and top each with halibut fillet.
Serve with rice or potatoes.

Recipe from Central Market Poulsbo - Culinary Resource Center
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