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|1/2 cup canned clam juice|
|1/4 cup sherry vinegar|
|1/2 tsp curry powder|
|1/4 cup olive oil|
|3 tbsp fresh lemon juice|
|steamed jasmine rice (optional)|
- Season the halibut fillets with salt and pepper. Heat the olive oil in a skillet and pan fry the fillets on both sides until golden brown, 3-4 minutes per side. Remove the fish from the skillet and keep warm.
- Add spinach to the hot skillet and quickly wilt them. Remove spinach and set aside.
- Add clam juice, sherry vinegar, and curry powder to the hot skillet; bring to a boil. Add the olive oil and lemon juice to the sauce and whisk until incorporated.
- Coat the bottom of a warm service platter with the sauce. Divide the spinach leaves equally among the plates and place a halibut fillet on top of each mound. Serve at once accompanied by steamed jasmine rice.
Crisp on the outside, gooey on the inside.
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