This has been one of my family’s favorite recipes for years. We usually have halibut with cheese sauce on a bed of wilted spinach, but since we had some arugula in the fridge that was nearing its expiration date I used arugula in place of the spinach. For this recipe, I prefer spinach, which has a mellower taste than arugula.
To make the halibut with cheese sauce and wilted arugula (2 servings), I used:
- 2 Tablespoons flour + 1/4 teaspoon freshly ground lemon pepper (for coating fish)
- 1 lemon
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/2 cup evaporated milk
- 1/2 cup grated cheese (I used a cheddar jack mix)
- 6 ounces fresh arugula
First, I defrosted a piece of halibut filet by placing the halibut (in a sealed freezer bag) in a cold water bath. Once the halibut had defrosted, I rinsed the halibut under cold water. I then coated the halibut in flour mixed with freshly ground lemon pepper and topped with a slice of lemon.
I baked the halibut at 350 degrees Fahrenheit for about 20 minutes. While the halibut was baking, I melted the butter in a small sauce pan over medium heat. I mixed the flour into the melted butter and then added the canned milk, stirring constantly until thickened. Once the mixture had thickened, I stirred in the grated cheese. I placed the arugula in frying pan and added a teaspoon of lemon juice about a tablespoon of water. I cooked the arugula over medium high heat until just wilted.
I served the halibut with the cheese sauce on top of the wilted arugula and topped with a slice of fresh lemon.