Halibut with Tomato and Spinach
Servings
6servings
Ingredients
Instructions
  1. Put the tomato halves in a food processor or blender and process to make a smooth puree. Set aside.
  2. Season the halibut chunks with ½ teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.
  3. Pour ¼ cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.
  4. Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato puree.
  5. Slosh out the food processor’s work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.
  6. Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil.
  7. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes.
  8. Divide the spinach and sauce among plates, and serve the halibut on top.
Recipe Notes

If you don’t have fresh plum tomatoes, canned plum tomatoes is fine for this dish.
Nutrition Facts
Halibut with Tomato and Spinach
Amount Per Serving
Calories 0
% Daily Value*
Potassium 0mg 0%
* Percent Daily Values are based on a 2000 calorie diet.
Share on Twitter