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Basil Fish Fillets with Spinach 11-18 Recipe

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This recipe for Basil Fish Fillets with Spinach 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Fresh 20


2 tbsp olive oil or unsalted butter
1/4 cup shredded basil (about 12 leaves)
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 pounds fresh fish steaks (halibut, swordfish, tuna or sea bass), rinsed and pat dry
1/4 cup gluten free low sodium vegetable or chicken broth
8 oz (or more) spinach, chopped (about 5 cups)
1/2 cup pine nuts

1. Heat oil or butter in a large skillet over medium heat. Add shredded basil and minced garlic. Cook for one minute until butter is bubbling, careful not to burn.
2. Season fish with salt and pepper and add to pan laying on top of basil. Saute 1 minute for every 1/2" of thickness (example: 2 inch thick = 4 minutes). Turn fish and pour in broth. Arrange spinach on top of fish fillets and cover pan. Turn off heat and let sit for 3-5 minutes until spinach wilts.
3. Sprinkle pine nuts over fish and spinach before serving.

(gluten free, favorite, main)




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