Halibut with Wilted Spinach and Strawberry Vinaigrette

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings


  • 1 large lemon juiced and zested
  • 10 fresh strawberries halved
  • 5 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons ghee
  • pounds firm white fish
  • 2 tablespoons minced fresh cilantro
  • 2 cloves garlic minced
  • 8 cups baby spinach wilted


  • In a blender combine first 4 ingredients (lemon juice and zest through salt and pepper); pulse until well blended.
  • In a large skillet, heat the ghee over medium-high heat. Cook the fillets, seasoned with the salt, pepper, cilantro and garlic, for 5 minutes per side or until fish flakes easily when tested with a fork. Serve with strawberry vinaigrette and spinach.
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