Ingredients

Dressing:
8 large Roma tomatoes, skinned and diced into 1/2" pieces (see following directions)
2 small red onions, diced
4 cloves garlic, chopped
Grated zest of 1 lemon
Grated zest of 1 orange
1 tablespoon fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
1/2 cup pitted sliced olives
2 anchovies, minced (optional)
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 teaspoon sugar
1/2 cup red wine vinegar
2 cups extra virgin olive oil

For the spinach:
1 small yellow onion, diced
1/2 cup white wine
1 1/2 pounds of fresh spinach
1/4 teaspoon salt
Freshly ground black pepper, to taste

For the halibut:
Extra-virgin olive oil to coat pan
6 halibut filets, about 6 ounces each, skin removed
Salt and freshly ground pepper, to taste

To make dressing: Slice off the top and bottom ends of the tomatoes and cut the tomatoes lengthwise into quarters, removing the seeds. Lay the tomato quarters skin side down on a cutting board and filet 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. 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 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 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.

Directions

To assemble, divide the spinach among 6 plates and place the sauteed halibut over the spinach. Stir the dressing, and then evenly divide the dressing over each portion of halibut. Serves 6.