SAUTEED HALIBUT WITH WILTED SPINACH AND TOMATO DRESSING

Steps:

• 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.