Prep 30 mins
Cook 4 hrs
This is a family favorite from Executive Chef Paul Klitsie, Ristorante Fraatelli in Portland, OR. The ingredient list looks long, but it really goes together quickly. The dressing needs to be made ahead as it needs to marinate for 4 hours.
- 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 white wine
- 1 1⁄2 lbs fresh spinach
- 1⁄4 teaspoon salt
- extra virgin olive oil
- 6 halibut fillets, skin removed
- salt and pepper, to taste
- To make dressing:.
- Slice off the top and bottom ends of tomatoes and cut them lengthwise into quarters, removing the seeds.
- Lay the tomato quarters skin side down on a cutting board and fillet the skins from the meat.
- Dice the tomatoes into 1/2-inch pieces.
- Combine the tomatoes, red onions, garlic, lemon zest, orange zest, thyme, Italian parsley, olives and anchovies and gently toss in a metal bowl.
- Add the salt, pepper and sugar.
- Mix gently.
- Add the red wine vinegar and stir. Carefully add the extra-virgin olive oil, making sure that the oil covers the ingredients.
- Marinate the dressing for four hours.
- To make the spinach:.
- Heat a large stockpot over medium heat.
- Add half the onions, half the wine, half the spinach, the salt and pepper.
- Cook together until the spinach is wilted by half.
- 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).
- If desired, season with salt and pepper to taste.
- To make the halibut:.
- Season the fish on both sides with salt and freshly ground black pepper.
- Bring a large saute pan to high heat.
- 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.
- Flip the fish to its other side and cook for an additional 3 minutes.
- The halibut is best served when it is still medium-rare to medium on the inside.
- Longer cooking may result in the fish becoming dry.
- To assemble:.
- Divide the spinach among 6 plates and place sauteed halibut over spinach.
- Stir the dressing , and evenly divide dressing over each portions.