What's for dinner: Halibut with Tomato and Spinach


Share with others:


Print Email Read Later

Halibut with Tomato and Spinach

(Ippoglosso con Pomodori e Spinaci)

PG tested

Who says elegant has to be difficult? 

This exquisite tomato-based dish from my favorite Italian chef, Lidia Bastianich, has just a handful of ingredients, and can be pulled together very quickly. Sure, the halibut will cost you (I paid $20 per pound at Giant Eagle). But for special occasions, the thick, white, flaky fillets with a delicate flavor really deliver. Wonderfully. “Best fish I ever ate,” said my husband.

I used heirloom ’Costoluto Genovese’ tomatoes from my garden instead of plum tomatoes, and also mixed several handfuls of spicy arugula in with the spinach. Fresh tomatoes are best, but good-quality canned tomatoes would work well, too.

Serve with crusty bread for dipping.  Any leftover sauce (I had about a cup)  would be excellent on pasta.

2 pounds fresh plum tomatoes, halved and cored (about 4 cups)

2 pounds skinless halibut fillet, cut into 2-inch chunks

1½ teaspoons kosher salt, divided

All-purpose flour for dredging

1/4 cup plus 2 tablespoons olive oil, divided

6 garlic cloves, sliced

1/4 teaspoon peperoncino flakes

6 ounces fresh spinach, trimmed (I used a combination of spinach and arugula)

Put the tomato halves in food processor or blender and process to make a smooth puree. Set aside.

Season halibut with 1/2 teaspoon salt. Spread flour on plate, and lightly dredge the halibut, tapping off excess.

Pour 1/4 cup olive oil into a large skillet and set over medium-high heat. When oil is hot, add fish and brown on all sides, until just cooked through, about 5 minutes total. Remove fish to a plate and keep warm.

Add sliced garlic to skillet. Let garlic sizzle for a minute, then pour in the tomato puree. Slosh out the food processor’s work bowl with 1 cup hot water, and add that to skillet. Season with peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.

Season sauce with remaining teaspoon salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach and cook until spinach is just wilted into the sauce, about 3 or 4 minutes. Divide spinach and sauce among plates, and serve the halibut on top.

Serves 6.

-- Adapted from “Lidia’s Italy in America” by Lidia Matticchio Bastianich (Knopf, $35)

 

For more tomato recipes, check out Thursday’s Food & Flavor or go to www.post-gazette.com/food.


Join the conversation:

Commenting policy | How to report abuse
To report inappropriate comments, abuse and/or repeat offenders, please send an email to socialmedia@post-gazette.com and include a link to the article and a copy of the comment. Your report will be reviewed in a timely manner. Thank you.
Commenting policy | How to report abuse

Advertisement
Advertisement
Advertisement

You have 2 remaining free articles this month

Try unlimited digital access

If you are an existing subscriber,
link your account for free access. Start here

You’ve reached the limit of free articles this month.

To continue unlimited reading

If you are an existing subscriber,
link your account for free access. Start here