This is one of my favorite ways to prepare Halibut, but you can use any other meaty fish such as salmon or seabass. I prefer a little more soy sauce, but it is a matter of preference. I also like to braise baby bok choy with this dish, but you can use any vegetable you wish.
1 6-8 oz Halibut fillet
1/4 cup chicken broth or stock (homemade or store bought)
1 tsp low-sodium soy sauce (or to taste)
1 pat of cold butter
5 oz baby spinach
1 large Shitake mushroom
For Spinach and Mushrooms:
Steam or saute spinach in one tbsp of grapeseed oil until wilted, then place in the center of a shallow bowl. Keep warm. Steam or saute mushroom the same way as the spinach. When fish is done, place it on top of the spinach, remembering to keep warm. Slice Shitake mushroom on the bias and arrange over fish.