This recipe is courtesy of Ellie Krieger's cookbook, The Food You Crave. Although, I've been making a similar sauce for years that I serve over pasta. See the picture below of the entire meal. Note to self: my red plates aren't very photogenic - does not do the food justice.
Ingredients:
12 ounces of fresh halibut, skin removed
2 tsp olive oil
1 small onion, diced
1/2 cup dry white wine
1 cup no salt added canned diced tomatoes, with juice
Salt and pepper
2 Tbsp capers
1/2 cup kalamata olives, chopped
2 cups baby spinach
In a nonstick skillet, heat the 2 tsp olive oil over medium-high heat. Season the halibut with some pepper. Place in the skillet. My halibut was about an inch think, so I cooked it for 4 minutes per side. The center should appear opaque. (Generally cook for 2 and 1/2 minutes per side per 1/2 inch thickness.)Remove the fish to a plate and loosely cover with foil.
Return the skillet to the heat, lower to medium, add a little more olive oil to the pan. Add the onion, cook until soft, about 2 minutes. Add the wine to the pan and allow to reduce by half, about 1-2 minutes. Add the tomatoes and allow to simmer for 5 minutes. Add the capers and olives. Stir in the spinach leaves, tossing until wilted. Pour the sauce over the fish. Serve with the bread and roasted garlic. Serves 2 lovebirds.
*Note: Using no salt-added tomatoes allows you to control the salt level. Besides, the capers and olives provide enough saltiness.
Caption: Top, the boccaccini and tomato salad; bottom-right, the halibut; bottom-left, the roasted garlic and whole-wheat rolls.
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