Ingredients

• 1 portion halibut (12 to 14 ounces), cut into 2 pieces Available In Our Premium Subscription Box

• Salt and freshly ground pepper

• 3 tablespoons unsalted butter, softened

• ½ teaspoon fresh thyme leaves

• 1 small garlic clove, grated or mashed to a paste

• 1 tablespoon extra virgin olive oil

• ½ cup thickly sliced roasted red bell peppers

• 5 ounces baby spinach

• Crusty bread for serving

Directions

Prepare the Fish

Pat the fish dry with paper towels and season with salt and pepper. In a small bowl, combine the butter, thyme, and garlic and season with salt and pepper.

Cook the Halibut

Heat the oil in a medium skillet over medium heat until shimmering. Add the fish to the skillet and cook, turning once, until golden brown, 3 to 4 minutes per side depending on the thickness of the fillets. Transfer to a plate.

Cook the Vegetables

Return the skillet to medium-high heat. Add the roasted peppers and cook, stirring occasionally, until heated through, about 2 minutes. Add the spinach, season with salt and pepper and cook, stirring, until wilted.

Finish and Serve

Return the fish to the skillet. Dollop the herb butter over the top and let melt. Serve right away with crusty bread.

Pro Tips

Pair it Up

Nearly any fresh, dry white wine or rosé will work here. Look for Spanish albariño, Provençal rosé, or Greco di Tufo from Italy.

Spice It Up

Stir a few teaspoons of Calabrian chile paste or a pinch of crushed red pepper flakes into the skillet along with the roasted peppers for a bit of heat.

Change It Up

Turn any leftovers into a quick and easy soup. Heat chicken or seafood stock and stir in the spinach and peppers. Break the halibut into flakes and add just before serving.

Lighten It Up

For a dairy-free, heart-healthy boost, omit the butter and drizzle with extra virgin olive oil at the end. Sprinkle with the thyme and garlic.