A bed of lightly creamed spinach that’s studded with red peppers creates the based for seared white fish. It’s a colorful, mostly healthy entrée with a delicious combo of flavors. The recipe comes from Skinny Taste blog and was recommended by my sister Marla Payne.
Original recipe serves four but I cut it down for two. Think I might add some onions next time.
Although this recipe is relatively easy, it requires two pans so two cooks are ideal. In our case, I prepared the creamed spinach in one while Barry seared the fish in another.
Fish Florentine Yield: 2 servings
1 tablespoon olive oil (divided use)
1/2 tablespoon salted butter (divided use)
1/2 cup red bell pepper, chopped
1 clove garlic, minced
About 4 to 5 ounces fresh baby spinach
2 oz. cream cheese
2 tablespoons half-and-half
1 heaping tablespoon grated Parmesan cheese
2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
Kosher salt
Coarse black pepper
- For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
- For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place in the HOT pan for sear.
- Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish!
- To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish
Fish Florentine Yield: 2 servings
1 tablespoon olive oil (divided use)
1/2 tablespoon salted butter (divided use)
1/2 cup red bell pepper, chopped
1 clove garlic, minced
About 4 to 5 ounces fresh baby spinach
2 oz. cream cheese
1 heaping tablespoon grated Parmesan cheese
2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
Kosher salt
Coarse black pepper
- For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
- For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place in the HOT pan for sear.
- Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish!
- To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish.
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