This is one of those healthy and light dishes that you will make over and over. The mustard sauce is tangy and goes well with the grilled halibut and fresh herbs. I love the Italian-ness (is that a word) of the tomatoes and beans.
Basil Mustard Butter
4 tablespoons light whipped butter, room temperature (Land O Lakes)
3 teaspoons Dijon mustard
¼ teaspoon smoked paprika
1 tablespoon finely grated lemon zest
1 tablespoon fresh basil, finely chopped
Olive oil spray
4 halibut filets, 6 oz. each
½ cup red onion, chopped
2 cloves garlic, minced
1 ½ cups cherry tomatoes, halved
1 ½ cups cannelloni beans, rinsed, drained
3 cups fresh baby spinach, rinsed
1 tablespoon pine nuts, toasted
Salt and pepper to taste
To make the basil mustard butter, mix the butter, mustard, paprika, lemon zest and basil in a small bowl. Season with salt and pepper. Form mixture into a log shape and wrap in plastic wrap and refrigerate until firm.
Heat a barbecue to medium heat.
Meanwhile, heat a sauté pan to medium. Spray the pan with olive oil spray. Add the onion and cook for about 3 minutes or until soft. Add garlic and cook for 1 minute. Stir in the tomatoes and cannelloni beans and cook for about 2 minutes or until the beans are heated through. Add the spinach and cook for 1 minute until wilted. Add the pine nuts and turn the heat off. Season with salt and pepper.
Grill the halibut on the barbecue until cooked through on both sides. Remove from the grill. Divide the tomato and bean mixture between 4 plates and put in the center of the plate. Top with the fish and add a tablespoon of butter on top of each halibut filet. Serve immediately.