Broiled halibut with wild mushrooms and spinach

4 servings

Ingredients

Quantity Ingredient
¼ cup Fresh Lime Juice
1 tablespoon Low-Sodium Soy Sauce
2 Cloves Garlic; minced
2 teaspoons Peanut Oil
2 teaspoons Chicken Stock
1 teaspoon Green Onion; minced
¼ teaspoon Red Pepper Flakes
4 Halibut Fillets; about 5 oz each, 1\" thick
1 cup Wild Mushroom of your choice cut into pieces
2 tablespoons Chicken Stock
1 tablespoon Shallot; minced
2 Cloves Garlic; minced
2 bunches Spinach; cleaned and trimmed
Pepper

Directions

HALIBUT

SPINACH

Combine the first 7 halibut ingredients in a small bowl. Place halibut in a baking dish. Pour marinade over halibut and refrigerate for 1 hour. Bring stock, shallot and garlic to boil in a large heavy skillet over high heat. Add spinach; cover and cook until spinach just wilts, about 2 minutes. Remove from heat. Season with salt and pepper. Cover and keep warm.

Meanwhile, preheat broiler. Transfer halibut to broiler pan; reserve marinade. Broil halibut until just opaque on top, about 3 minutes.

Turn halibut over and add mushrooms to broiler pan. Continue broiling until halibut is just cooked through and mushrooms are tender, about 3 minutes.

Bring reserved marinade to boil in heavy small saucepan. Drain spinach, if necessary, and divide among 4 plates. Top with halibut.

Pour marinade over, and garnish with mushrooms and serve.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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