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Curried Vinaigrette sauce:
1/2 cup canned clam juice
1/4 cup sherry vinegar
1/2 tsp curry powder
1/4 cup olive oil
3 tbsp fresh lemon juice
steamed jasmine rice (optional)
  1. Season the halibut fillets with salt and pepper. Heat the olive oil in a skillet and pan fry the fillets on both sides until golden brown, 3-4 minutes per side. Remove the fish from the skillet and keep warm.
  2. Add spinach to the hot skillet and quickly wilt them. Remove spinach and set aside.
  3. Add clam juice, sherry vinegar, and curry powder to the hot skillet; bring to a boil. Add the olive oil and lemon juice to the sauce and whisk until incorporated.
  4. Coat the bottom of a warm service platter with the sauce. Divide the spinach leaves equally among the plates and place a halibut fillet on top of each mound. Serve at once accompanied by steamed jasmine rice.
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