Tuscan Halibut for Two
Indulge in the vibrant Mediterranean flavors of *Tuscan Halibut for Two*, a quick and elegant seafood dish perfect for date night or a special dinner at home. Tender halibut fillets are seared to golden perfection and then nestled in a savory skillet sauce of juicy grape tomatoes, briny kalamata olives, and wilted baby spinach, all infused with the aromatic warmth of garlic and a splash of dry white wine. A finishing touch of fresh basil and parsley brightens the dish, while lemon wedges add a zesty twist. Ready in just 30 minutes, this one-pan recipe is as easy to make as it is impressive to serve, pairing beautifully with crusty bread or a side of rice to soak up the flavorful sauce. Perfect for seafood lovers, this Tuscan-style creation delivers restaurant-quality results with minimal effort.
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) halibut fillets
- 2 tablespoons olive oil
- 3 cloves (minced) garlic cloves
- 1.5 cups (halved) grape tomatoes
- 0.5 cup (pitted and halved) kalamata olives
- 2 cups (loosely packed) baby spinach
- 0.25 cup dry white wine
- 2 tablespoons (chopped) fresh basil leaves
- 2 tablespoons (chopped) fresh parsley
- 1 medium (sliced into wedges) lemon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the halibut fillets dry with paper towels and season on both sides with salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the halibut fillets to the skillet and sear for 2-3 minutes per side, until golden brown. Remove the fillets and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the grape tomatoes and kalamata olives to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
Deglaze the pan by adding the dry white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
Reduce the heat to low and stir in the baby spinach, cooking until just wilted, about 1 minute.
Return the halibut fillets to the skillet, nestling them into the tomato mixture. Spoon some of the sauce over the fillets.
Cover the skillet with a lid and cook for about 5-7 minutes, or until the halibut is cooked through and flakes easily with a fork.
Remove the skillet from heat and sprinkle the dish with fresh basil and parsley.
Serve immediately, accompanied by lemon wedges for squeezing over the fish, and optionally with crusty bread or a side of rice to soak up the delicious sauce.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1590 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
