INFORM & INSPIRE Taste Sauteed Halibut with Creamed Spinach SERVES 4 Halibut's dense texture makes it versatile for grilling, baking or pan-frying. Its delicate taste makes it a canvas for a variety of seasonings and sauces. For a pan sauté or for frying, it is important to get the pan smoking hot before adding the fish, which will prevent it from sticking and result in a beautiful crust. Use a trusty instant-read thermometer to ensure that the fish reaches 140°F. Rice or mashed potatoes make a perfect side. 3 tablespoons butter 2 ounces cream cheese, at room temperature ¼ cup milk or half & half 2 cups cooked spinach, water squeezed out ½ teaspoon salt 4 halibut steaks (about 6 ounces each), patted dry with paper towels 4 tablespoons lemon-pepper seasoning 2 teaspoons salt 1. Melt 1 tablespoon of the butter in a medium saucepan. Stir in the cream cheese and milk and cook just until mixture is smooth. Off the heat, stir in the spinach; keep warm and set aside. 2. Mix the lemon-pepper seasoning and salt together in a small bowl and spread it out on a sheet of wax paper. Place the halibut pieces on top of the seasoning mixture and press it into the fish. Turn the fish over and do the same on the other side. Rub in the mixture evenly on both sides. 3. Heat a sauté pan large enough to hold the fish in a single layer. Melt the remaining 2 tablespoons butter in the pan over medium heat; add the shallots and cook until they begin to turn brown - watch carefully or they will burn. Remove shallots from pan and place in a small bowl. 4. Heat the drippings remaining in the pan over medium high heat. Add the fish skin side up and cook for about 4 minutes on each side, depending on the thickness of the fish. The fish is cooked when an instant-read thermometer inserted in the center registers 140°F. 5. Divide and spread the spinach mixture on each of 4 dinner plates and place the halibut on the bed of spinach. Reheat the shallots and sprinkle them on top of the fish. Serve immediately. 30 New Hampshire Home