Sauteed Halibut With Wilted Spinach and Tomato Dressing

READY IN: 4hrs 30mins




  • 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.