Sauteed Halibut With Wilted Spinach And Tomato Dressing

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 8 large roma tomatoes, skinned, died in 1/2-inch pieces
• 2 small red onions, diced
• 4 garlic cloves, chopped
• 1 lemon, zest of
• 1 orange, zest of
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fresh italian parsley, chopped
• 1/2 cup ripe olives, sliced
• 2 anchovies, minced (optional)
• 1/4 teaspoon salt
• 1 1/4 teaspoons black pepper
• 3/4 teaspoon sugar
• 1/2 cup red wine vinegar
• 2 cups extra virgin olive oil
• 1 small yellow onion, diced
• 1/2 cup wine
• 1 1/2 lbs fresh spinach
• 1/4 teaspoon salt
• pepper
• extra virgin olive oil
• 6 halibut fillets, skin removed
• salt and pepper, to taste

Recipe

• 1 to make dressing:.
• 2 slice off the top and bottom ends of tomatoes and cut them lengthwise into quarters, removing the seeds.
• 3 lay the tomato quarters skin side down on a cutting board and fillet the skins from the meat.
• 4 dice the tomatoes into 1/2-inch pieces.
• 5 combine the tomatoes, red onions, garlic, lemon zest, orange zest, thyme, italian parsley, olives and anchovies and gently toss in a metal bowl.
• 6 add the salt, pepper and sugar.
• 7 mix gently.
• 8 add the red wine vinegar and stir. carefully add the extra-virgin olive oil, making sure that the oil covers the ingredients.
• 9 marinate the dressing for four hours.
• 10 to make the spinach:.
• 11 heat a large stockpot over medium heat.
• 12 add half the onions, half the wine, half the spinach, the salt and pepper.
• 13 cook together until the spinach is wilted by half.
• 14 add the rest of the onions, wine and spinach. (half of the spinach will be more cooked; this will add variation to the color and texture).
• 15 if desired, season with salt and pepper to taste.
• 16 to make the halibut:.
• 17 season the fish on both sides with salt and freshly ground black pepper.
• 18 bring a large saute pan to high heat.
• 19 add olive oil and then saute the fish in the pan with the "skin" side down for about 3 minutes, until this side appears to be crisp and golden brown.
• 20 flip the fish to its other side and cook for an additional 3 minutes.
• 21 the halibut is best served when it is still medium-rare to medium on the inside.
• 22 longer cooking may result in the fish becoming dry.
• 23 to assemble:.
• 24 divide the spinach among 6 plates and place sauteed halibut over spinach.
• 25 stir the dressing , and evenly divide dressing over each portions.