Jay was here for dinner tonight, and we decided to have halibut again since it was so good last week. The recipe calls for Swordfish steaks, but I used Halibut fillets on the grill pan instead. I’m not that crazy about swordfish – and anyway, imported swordfish is on the “avoid” list at Seafood Watch. This was really tasty. The recipe is also in the Fine Cooking Fall 2004 Quick & Delicious special issue. The spinach was too cooked for my taste, but Jay and Larry really liked it – I definitely need to make more next time. This recipe is also in the Fine Cooking Fresh 2006 special issue.

• Halibut with Browned Butter and Red Pepper Sauce (Fine Cooking #52, September 2002, p. 86B)
• Spinach Braised with Chickpeas (Fine Cooking #56, March 2003, p. 82C)