Halibut with Tomato and Spinach

1. 1

   Put the tomato halves in a food processor and process to make a smooth puree.

2. 2

   Set aside.

3. 3

   Season the halibut chunks with 1/2 teaspoon salt.

4. 4

   Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.

5. 5

   Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat.

6. 6

   When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all.

7. 7

   Remove the fish to a plate and keep warm.

8. 8

   Add the sliced garlic to the skillet.

9. 9

   Let the garlic sizzle for a minute, then pour in the tomato puree.

10. 10

    Slosh out the food processors work bowl with 1 cup hot water, and add that to the skillet.

11. 11

    Season with the peperoncino.

12. 12

    Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.

13. 13

    Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil.

14. 14

    Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes.

15. 15

    Divide the spinach and sauce among plates, and serve the halibut on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.