Sweet Seared Halibut & Lemon Wilted Spinach

• 3 tbsp of Olive Oil
• ¼ cup champagne vinegar
• 1 large shallot, very finely chopped
• 2 tbsp agave
• 1 tbsp chopped fresh parsley
• 1 tsp of Orange Peel
• ¼ cup pine nuts
• 1/4 tsp of lemon juice
• a dash of salt and freshly ground black pepper

• 4 skinless halibut filets salt and freshly ground black pepper
• Olive Oil Spray
• 2 bag fresh baby spinach
• Lemon Juice

Directions:

Vinaigrette

In a small bowl, mix olive oil, vinegar, shallots, agave, parsley, and orange peel with a fork to combine. Set aside.

Place the pine nuts into a small pan over high heat and flip every couple of minutes until evenly golden. Let cool for 5 minutes.

Then place in the vinaigrette bowl and set aside.

Fish:

Season halibut with salt and pepper. Heat a large non­-stick skillet over high heat. Spray the pan with olive oil spray.

Add halibut and cook, without moving it, for about 3 minutes, or until deep golden brown on underside.

Turn halibut over and cook for about 3 minutes more. Transfer to a plate.

Spinach:

Wipe out the skillet and return it to medium-high heat. Spray the pan with the olive oil spray and add the spinach in batches with a squeeze of lemon juice and dash of black pepper and stir for about 1 minute, or just until it begins to wilt.

To serve:

Divide spinach among four dinner plates and add your choice of rice. Top each with a fillet. Spoon vinaigrette over fillets and spinach mixture. Serve immediately.