Halibut with Tomato and Spinach

Name: Halibut with Tomato and Spinach
Yield: serves 6
Ingredients: 2 pounds fresh plum tomatoes, halved and cored (about 4 cups); 2 pounds skinless halibut fillet, cut into 2-inch chunks; 1 1/2 teaspoons kosher salt; All-purpose flour, for dredging; 1/4 plus 2 tablespoons extra-virgin olive oil; 6 garlic cloves, sliced; 1/4 teaspoon peperoncino flakes; 6 ounces fresh spinach, trimmed (about 12 packed cups leaves)

December 14, 2011

This dish is best when the tomatoes are fresh and ripe, but it will be almost as good with canned plum tomatoes. It makes a complete one-pot meal, including vegetables and protein. I used spinach, but escarole is a good Italian American substitute.

Recipe notes

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