Ingredients
- 3 tablespoons olive oil (extra virgin, divided)
- 4 fillets (24 ounces) halibut fillets (6 ounce each, or sub any white fish)
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper (freshly ground, divided)
- 2 tablespoons chopped fresh mint
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 6 cups baby spinach leaves
- 2 medium (1/2 pound) peaches (peeled, halved and sliced)
- 1/2 English cucumber, halved lengthwise and sliced
- 1/4 cup sliced almonds (toasted)
How to Make
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Step 1: Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
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Step 2: Combine the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk.
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Step 3: Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.
We hope you enjoy this recipe!
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