Grilled Pacific Halibut, Cream, Yellow Nugget Potatoes, Snap Peas, Spinach Recipe

Inspired by Osteria Savio Volpe

Time45m

Serves4

Savor the delicate flavors of our Grilled Pacific Halibut, perfectly seared to achieve a golden crust while maintaining its tender, flaky interior. Accompanied by a rich, velvety cream sauce, this dish is complemented by vibrant yellow nugget potatoes that add a delightful sweetness. Fresh snap peas and sautéed spinach provide a crisp texture and a burst of color, creating a harmonious balance on your plate. Indulge in this exquisite seafood experience that brings the taste of the ocean straight to your table.

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Ingredients

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Main Ingredients

4 pieces Pacific halibut fillets

1 pound Yellow nugget potatoes

1 cup Snap peas

4 cups Fresh spinach

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Cream Sauce

1 cup Heavy cream

2 cloves Garlic cloves, minced

2 tablespoons ReaLemon lemon juice

2 tablespoons Fresh dill, chopped

Method

Preparation

Prepare the Potatoes

Boil the yellow nugget potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

Grill the Halibut

Preheat the grill to medium-high heat. Brush the halibut fillets with olive oil and season with salt and pepper. Grill for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Sauté the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the snap peas and sauté for about 3-4 minutes until tender. Add the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper.

Cream Sauce

Make the Cream Sauce

In a small saucepan over medium heat, combine the heavy cream, minced garlic, and lemon juice. Cook until slightly thickened, about 5-7 minutes. Stir in the chopped dill before serving.

Assembly

Plate the Dish

On each plate, serve a portion of the grilled halibut alongside the sautéed snap peas and spinach. Add a serving of boiled yellow nugget potatoes and drizzle the cream sauce over the fish.