Ingredients
-
-
8
-
2
-
4
-
1
-
1
-
1
-
2
-
1/2
-
2
-
1/4
-
1 1/4
-
3/4
-
1/2
-
2
Directions
Sauteed Halibut With Wilted Spinach and Tomato Dressing,This is a family favorite from Executive Chef Paul Klitsie, Ristorante Fraatelli in Portland, OR. The ingredient list looks long, but it really goes together quickly. The dressing needs to be made ahead as it needs to marinate for 4 hours.,This is a family favorite from Executive Chef Paul Klitsie, Ristorante Fraatelli in Portland, OR. The ingredient list looks long, but it really goes together quickly. The dressing needs to be made ahead as it needs to marinate for 4 hours.
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Steps
|
1
Done
|
To Make Dressing: |
|
2
Done
|
Slice Off the Top and Bottom Ends of Tomatoes and Cut Them Lengthwise Into Quarters, Removing the Seeds. |
|
3
Done
|
Lay the Tomato Quarters Skin Side Down on a Cutting Board and Fillet the Skins from the Meat. |
|
4
Done
|
Dice the Tomatoes Into 1/2-Inch Pieces. |
|
5
Done
|
Combine the Tomatoes, Red Onions, Garlic, Lemon Zest, Orange Zest, Thyme, Italian Parsley, Olives and Anchovies and Gently Toss in a Metal Bowl. |
|
6
Done
|
Add the Salt, Pepper and Sugar. |
|
7
Done
|
Mix Gently. |
|
8
Done
|
Add the Red Wine Vinegar and Stir. Carefully Add the Extra-Virgin Olive Oil, Making Sure That the Oil Covers the Ingredients. |
|
9
Done
|
Marinate the Dressing For Four Hours. |
|
10
Done
|
to Make the Spinach: |
|
11
Done
|
Heat a Large Stockpot Over Medium Heat. |
|
12
Done
|
Add Half the Onions, Half the Wine, Half the Spinach, the Salt and Pepper. |
|
13
Done
|
Cook Together Until the Spinach Is Wilted by Half. |
|
14
Done
|
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). |
|
15
Done
|
If Desired, Season With Salt and Pepper to Taste. |
