4 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 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
- 1To make dressing:.
- 2Slice off the top and bottom ends of tomatoes and cut them lengthwise into quarters, removing the seeds.
- 3Lay the tomato quarters skin side down on a cutting board and fillet the skins from the meat.
- 4Dice the tomatoes into 1/2-inch pieces.
- 5Combine the tomatoes, red onions, garlic, lemon zest, orange zest, thyme, Italian parsley, olives and anchovies and gently toss in a metal bowl.
- 6Add the salt, pepper and sugar.
- 7Mix gently.
- 8Add the red wine vinegar and stir. Carefully add the extra-virgin olive oil, making sure that the oil covers the ingredients.
- 9Marinate the dressing for four hours.
- 10To make the spinach:.
- 11Heat a large stockpot over medium heat.
- 12Add half the onions, half the wine, half the spinach, the salt and pepper.
- 13Cook together until the spinach is wilted by half.
- 14Add 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).
- 15If desired, season with salt and pepper to taste.
- 16To make the halibut:.
- 17Season the fish on both sides with salt and freshly ground black pepper.
- 18Bring a large saute pan to high heat.
- 19Add 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.
- 20Flip the fish to its other side and cook for an additional 3 minutes.
- 21The halibut is best served when it is still medium-rare to medium on the inside.
- 22Longer cooking may result in the fish becoming dry.
- 23To assemble:.
- 24Divide the spinach among 6 plates and place sauteed halibut over spinach.
- 25Stir the dressing , and evenly divide dressing over each portions.
Browse Our Top Halibut Recipes
You Might Also Like...View All Halibut Recipes
Nutritional Facts for Sauteed Halibut With Wilted Spinach and Tomato Dressing
Serving Size: 1 (695 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1176.5
- Calories from Fat 749
- Total Fat 83.2 g
- Saturated Fat 11.5 g
- Cholesterol 130.3 mg
- Sodium 610.3 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 4.7 g
- Sugars 5.3 g
- Protein 89.6 g
The following items or measurements are not included:
lemons, zest of
oranges, zest of