Ristorante Fratelli Sautéed Halibut With Wilted Spinach and Tomato Dressing

For the dressing

8 large Roma tomatoes, skinned and diced into 1/2-inch pieces (see following directions)

2 small red onions, diced

4 cloves garlic, chopped

Grated zest of 1 lemon

Grated zest of 1 orange

1 tablespoon fresh thyme, chopped

2 tablespoons fresh Italian parsley, chopped

1/2 cup pitted sliced olives

2 anchovies, minced (optional)

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

3/4 teaspoon sugar

1/2 cup red wine vinegar

2 cups extra-virgin olive oil

For the spinach

1 small yellow onion, diced

1/2 cup white wine

1 1/2 pounds of fresh spinach

1/4 teaspoon salt

Freshly ground black pepper, to taste

For the halibut

Extra-virgin olive oil to coat pan

6 halibut filets, about 6 ounces each, skin removed

Salt and freshly ground 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 filet 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 sauté pan to high heat. Add olive oil and then sauté 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 sautéed halibut over spinach. Stir the dressing, and evenly divide dressing over each portion.

Yield: 6 servings.

Source: Paul Klitsie, executive chef and co-owner Ristorante Fratelli, Portlan