Pan-seared halibut with garlicky spinach from How to Cook Everything Fast: A Better Way to Cook Great Food (page 541) by Mark Bittman

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Notes about this recipe

  • mharriman on April 03, 2020

    This was just okay. The olive oil/ lemon juice bath for the fish didn’t enhance it all that much, and the sautéed spinach was good but the garlic and toasted bread crumb topping didn’t add much depth. This reminded me of an entree my mom used to make in the ‘60’s- wholesome and satisfying but missing any wow factor. These days I’ll settle for wholesome.

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