Ginger Halibut over Wilted Greens

This is a recipe that is actually fairly new to me, but by far one of the easiest and most delicious meals I’ve made in a while.  The first time I used Halibut and this last time I used Cod, both were superb.  I would recommend just going to your grocery store the day of and pick out whatever white fish looks best to you.  The recipe is originally from Giada’s Italian Fusion dishes, but she uses lime juice and basil and I wasn’t too sure about that so I changed it up a bit. 

Ginger Halibut over Wilted Greens

Yields: 2 servings

Ingredients

3 cups Fresh Baby Spinach (or arugula if you prefer)

2 Halibut (or any white fish) fillets

2 tsp peeled and minced fresh ginger

1 tsp minced garlic

¼ cup dry Marsala wine

4 tsp soy sauce

1 tsp sesame oil

Preheat oven to 400° F.  Cut 2 (12 inch square pieces) of aluminum foil. 

Place each piece of foil on your work surface.  Place 1 ½ cups spinach in the center of each foil sheet (you can use more spinach if you wish because it does wilt down a lot).  Place 1 Halibut fillet on top of the spinach.  Sprinkle with 1 tsp ginger, ½ tsp garlic then drizzle 2 Tbs Marsala wine, 2 tsp soy sauce and ½ tsp sesame oil.   

(This picture is just one Cod fillet that was cut in half...cook each fillet separately)

Gather together the foil edges and pinch together tightly to seal.  Place the foil packages on a baking sheet and cook for 10 minutes until the spinach wilts and the fish is flakey. 

I serve this dish over brown rice because there will be extra sauce and the rice is a nice sponge for it.  

Enjoy!