The RV Chronicles — Still (not) cooking over my head

Though I’ve eaten quite well since moving into an RV almost six months ago, I’ve not really gone out on a culinary limb of difficulty.

This week is no different.

Sure, Pan-seared Halibut with Cannellini Spinach Mashers sounds really fancy, but it’s about as rustic a dish as you’ll ever serve. It’s easy too … as in 15 minutes or so from opening the fridge to sitting down at the dinner table.

If I can cook a meal like this at the Jimmy Rockford, you can do so much better. Go ahead and throw on your chef’s garb, because no one will know how quick and easy this delicious dish truly is.

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Pan-seared Halibut w/ Cannellini Spinach Mashers

FishCannelliniMash

Pan-seared Halibut with Cannellini Spinach Mashers — It only sounds fancy

 

5.0 from 2 reviews
Pan-seared Halibut w/ Cannellini Spinach Mashers
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
For the Cannellini Spinach Mashers
  • 1 – 15 oz can Cannellini beans, drained and rinsed
  • 2 cups – Fresh baby spinach
  • ¼ cup – Vegetable stock**
  • 2 – Garlic cloves, minced
  • 1 TB – Extra virgin olive oil
  • 1 TB – Lemon juice
  • 1 tsp – Kosher salt
  • 1 tsp – Black pepper
For the fish
  • 1 lb – Halibut* (about 1-inch thick), sliced into ¼ lb pieces, patted dry w/ paper towel
  • 2 tsp – Kosher salt
  • 2 tsp – Black pepper
  • 1 tsp – Lemon zest
  • 1 tsp – Paprika (optional)
  • 2 TB – Extra virgin olive oil
Instructions
Make the mashers first
  1. In a medium saucepan, heat olive oil over medium heat and cook garlic until fragrant, about 1 minute.
  2. Add spinach, beans, stock, salt and pepper.
  3. Bring mixture to a heavy simmer, stirring and mashing with a fork as you go.
  4. It's done when heated through — after about 5 minutes of cooking.
  5. Add the lemon juice, cover, set aside and make the fish.
The seared fish
  1. Season fish with salt, pepper, lemon zest and paprika, if using.
  2. In a cast iron or other skillet, heat oil over medium high setting until almost smoking.
  3. Cook fish on one side until lightly browned, about 3 minutes; flip and cook on the other side another 3 minutes, or so; remove from heat and allow to sit for 1 minute.
Notes
*- Substitute cod, striped bass or turbot
**-Substitute chicken stock

 

Comments

  1. I think you’ve become quite attached to Jimmy. Good job on the halibut – it looks fantastic and I’m loving the cannellini spinach mashers!!

  2. What a freaking good idea! I just pulled some sole up front in the freezer for this week and always have cannellini beans in my pantry. This is a good idea. That after I recuperate from this head cold and eat my way through the chicken soup I stated at 6 am this morning. No, I could not breathe, I could not sleep, therefore I cook.

  3. Kathryn @ anotherfoodieblogger says:

    You do a damn fine job of cooking in that tin can! Looks delish!

  4. Halibut is one of my faves! Can’t ever go wrong with it and white beans! I think your neighbors may have been shocked with this meal!

    • adamjholland says:

      Thanks, Abbe, but my neighbors lately seem to be more interested in remote controlled cars and seeing whose pickup is louder. ;-)

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