Curtis Stone’s Halibut and Spinach with Orange–Pine Nut Vinaigrette

(Makes 4 servings)

• 1/3 cup extra-virgin olive oil
• 1/4 cup champagne vinegar or white wine vinegar
• 3 tablespoons very finely chopped shallots
• 2 tablespoons honey
• 1 tablespoon chopped fresh tarragon
• Finely grated zest of 1 orange
• 1/4 cup pine nuts, toasted and coarsely crushed
• Four 5-ounce skinless halibut fillets
• 2 tablespoons olive oil
• 2 shallots, thinly sliced into rings
• Two 6-ounce bags fresh baby spinach

To make the vinaigrette

In small bowl, mix olive oil, vinegar, shallots, honey, tarragon, and orange zest with fork to combine (but not emulsify). Stir in pine nuts. Season to taste with salt and pepper. Set aside.

To cook the fish

Season halibut with salt and pepper. Heat large non-stick skillet over high heat. Add 1 tablespoon oil, then add halibut and cook, without moving it, for about 3 minutes, or until deep golden brown on underside. Turn halibut over and cook for about 3 minutes more, or just until it is barely opaque in center when flaked with tip of small knife. Transfer to plate.

To cook the spinach

Wipe out skillet and return it to medium-high heat. Add remaining 1 tablespoon olive oil, then add shallots and cook, stirring occasionally, for about 2 minutes, or until they just begin to soften. Add spinach in batches and stir for about 1 minute, or just until it begins to wilt. Season to taste with salt and pepper.

To serve

Divide spinach among four dinner plates. Top each with a fillet. Spoon vinaigrette over fillets and spinach mixture. Serve immediately.

Per serving

• Calories: 624
• Total Fat:  48 g
• Saturated Fat:  7 g
• Sodium: 182 mg
• Carbohydrate: 21 g
• Fiber: 5 g
• Protein: 33 g
• Diabetic Exchanges:  4 lean meat, 1 vegetable, 9 fat

Featured image: Ray Kachatorian.