Pistou Halibut with Sauteed Garlicky Spinach

Serves 4
Prep time: 11 minutes, Cooking Time: 9 minutes

Pistou Halibut
1/3 cup fresh basil, finely chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 skinless halibut filets (I used snapper)
Cooking spray
lemon wedges (optional)

1. Combine first 5 ingredients in a small bowl; rub over both sides of fillets.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add fillets; cook 2 to 3 minutes on each side or until desired degree of doneness.

Sauteed Garlicky Spinach
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1 (10-oz) package baby spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Heat oil in a large, deep skillet over medium heat. Add garlic; cook 1 minute or until golden. Add half of spinach; cook 1 minute, turning with tongs. Add remaining half of spinach; cook 1 minute, turning with tongs, until spinach wilts. Season with salt and pepper.

Served with lemon wedge and basmati rice.

Results: This was very easy to prepare and it was delicious! I'll definitely make this one again. The recipe says that the "pistou" (pronounced pee-TOO, by the way) can be prepared and frozen.