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Cooked in a pan on the grill, the fish and the sauce acquire a nice smokey flavor. For this recipe you will need a charcoal grill with a tight-fitting lid and soaked wood chips (e.g. Mesquite).
- 2 lbs / 900g Halibut fillet
- ¼ cup / 60ml olive oil
- 1 lb / 450 g spinach leaves
- 1 medium onion, finely chopped
- ¼ tsp salt
- 2 cloves garlic, finely chopped
- handful of yellow bell pepper, finely diced
- 1 cup dry white wine
- ½ cup / 120ml sour cream
- salt and freshly ground pepper to taste
- Light grill, wait until charcoal is ready.
- Season halibut fillet with freshly ground pepper
- Set large pan on charcoal grill, heat up, add olive oil
- Add chopped onion. Cook until soft and translucent.
- Add bell pepper and garlic. Cook for 1-2 minutes.
- Add salt, spinach and white wine, cook for 1-2 minutes, then place fish in pan.
- Put a few soaked wood chips on the grill and close the lid.
- Reduce heat by adjusting air flow.
- Smoke-cook until the fish is done, ca. 15 minutes.
- Remove fish from pan, be careful that it doesn't break.
- Cook spinach until most of the liquid has evaporated. Stir in sour cream.
- Adjust seasoning with salt and pepper
- Serve the fish together with the spinach.
Preparation time ca. 60 minutes
Yields 6 servings
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