Halibut Florentine


4 (5 oz) thick pieces of skinless halibut

1 Tbs olive oil

1 Tbs butter

1 cup red bell pepper, chopped

2 cloves garlic, minced

9 ounces fresh baby spinach

2 ounces cream cheese

1/4 cup cream

3 Tbs grated Parmesan cheese

salt and fresh ground black pepper

For the pork

Preheat the grill to high heat.
Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork.
Combine oregano and the next 4 ingredients.
Sprinkle spice mixture evenly over pork, and let stand for 30 minutes.
Place the pork on grill rack coated with cooking spray.
Grill for 6 minutes on each side.
Remove pork from grill; let stand 5 minutes.
Coarsely chop pork; keep warm.

For the salsa

Coat pineapple with cooking spray; grill for 5 minutes on each side.
Coarsely chop pineapple.
Add cilantro and next 4 ingredients, toss to mix.

For the Tacos

Warm the tortillas according to package directions.
Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas.
Top each taco with about 3 tablespoons salsa. Serve with lime wedges.
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