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 information
Yield
serves 6
Ingredients
Preparation
Step 1
Put the tomato halves in a food processor and process to make a smooth purée. Set aside.
Step 2
Season the halibut chunks with 1/2 teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.
Step 3
Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.
Step 4
Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato purée. Slosh out the food processor’s work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.
Step 5
Season the sauce with the remaining teaspoon of 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 the spinach and sauce among plates, and serve the halibut on top.
