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4 each 6 oz pieces Halibut or Stripped Bass
¼ cup extra virgin olive oil
1 tblp. honey
2 tblp. fresh chopped basil
1 tblp fresh chopped Italian parsley
2 tblp. dijon mustard
Zest of one lemon
½ tsp. red chili flake
Juice of 1 lemon
Salt and pepper to taste
Place olive oil, mustard, honey and fresh herbs in food processor
Blend for 30 seconds
Add zest and juice of lemon
Add chili flake and pulse for 10 seconds
Season to taste with salt and pepper and reserve
Season Halibut with salt and pepper to taste
Spread 1 tblp. of mustard glaze over each piece of Halibut or Stripped Bass
Place on non-stick pan and into pre-heated oven @ 400 degrees
Roast in oven for 8-10 minutes.
Re-glaze half way through cooking
Place on platter and reserve.
In large hot skillet heat 2 tblp. olive oil with 3 minced clove garlic.
Sauté 1 each 5 oz containers of baby spinach.
Season to taste with salt and pepper.
Portion spinach evenly on 4 plates and serve one piece of Halibut.