Halibut with Browned Butter and Red Pepper Sauce

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)