To make dressing:.
Slice off the top and bottom ends of tomatoes and cut them lengthwise into quarters, removing the seeds.
Lay the tomato quarters skin side down on a cutting board and fillet the skins from the meat.
Dice the tomatoes into 1/2-inch pieces.
Combine the tomatoes, red onions, garlic, lemon zest, orange zest, thyme, Italian parsley, olives and anchovies and gently toss in a metal bowl.
Add the salt, pepper and sugar.
Mix gently.
Add the red wine vinegar and stir. Carefully add the extra-virgin olive oil, making sure that the oil covers the ingredients.
Marinate the dressing for four hours.
To make the spinach:.
Heat a large stockpot over medium heat.
Add half the onions, half the wine, half the spinach, the salt and pepper.
Cook together until the spinach is wilted by half.
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).
If desired, season with salt and pepper to taste.
To make the halibut:.
Season the fish on both sides with salt and freshly ground black pepper.
Bring a large saute pan to high heat.
Add olive oil and then saute the fish in the pan with the skin side down for about 3 minutes, until this side appears to be crisp and golden brown.
Flip the fish to its other side and cook for an additional 3 minutes.
The halibut is best served when it is still medium-rare to medium on the inside.
Longer cooking may result in the fish becoming dry.
To assemble:.
Divide the spinach among 6 plates and place sauteed halibut over spinach.
Stir the dressing , and evenly divide dressing over each portions.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	843.71 Kcal (3532 kJ)
Calories from fat	732.92 Kcal
		% Daily Value*
Total Fat	81.44g	125%
Sodium	385.6mg	16%
Potassium	1357.44mg	29%
Total Carbs	23.48g	8%
Sugars	11.01g	44%
Dietary Fiber	6.71g	27%
Protein	6.83g	14%
Vitamin C	87.5mg	146%
Iron	4.1mg	23%
Calcium	177.5mg	18%

Amount Per 100 g
Calories	151.46 Kcal (634 kJ)
Calories from fat	131.57 Kcal
		% Daily Value*
Total Fat	14.62g	125%
Sodium	69.22mg	16%
Potassium	243.68mg	29%
Total Carbs	4.21g	8%
Sugars	1.98g	44%
Dietary Fiber	1.2g	27%
Protein	1.23g	14%
Vitamin C	15.7mg	146%
Iron	0.7mg	23%
Calcium	31.9mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Stuffed Cabbage Leaf Rolls

Outer cabbage leaves, Cooked rice, Onion, finely chopped and 9 more..
Refreshing Cucumber Salsa

Fresh spinach, minced, Cucumber, cubed, Tomato, cubed and 6 more..
Boiled Lobster

Water, Onions, quartered, Garlic, peeled and cut in half and 7 more..
Boiled Crawfish

Onions, quartered, Garlic, halved, Lemons, quartered and 6 more..
Turkish Shepherd's Salad

Well washed roma tomatoes, diced and 10 more..
Chicken With Romesco Sauce

Roma tomatoes, halved, Red bell pepper, Onion, halved and 15 more..
Spinach-dill Pie

Fresh baby spinach , tough stems removed - roughly chopped and 13 more..
Tamale Pie

Onions, chopped, Garlic, minced, Lean ground beef and 8 more..
Citrus Salsa

Roma tomatoes, finely chopped, Onion, finely chopped and 10 more..
Hélène’s South African Casserole

Tomatoes , rough chopped (leave the seeds in as you need ... and 9 more..
Tomato Mushroom Soup

Chopped tomatoes, Chopped onions, Garlic,minced and 7 more..
Caribbean Stuffed Pork With Orange Sweet Potatoes and Plantains

Pork tenderloin (this was the weight of my pork and serve... and 32 more..
Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991

Lean ground beef, Ground lamb, Eggs, Milk, Rolled oats and 26 more..
Mushroom Risotto

Dried porcini mushrooms , wiped of grit and 16 more..