Nona’S Pesce Italiano

• Extra virgin olive oil
• 1 head of garlic (minced)
• black pepper - fresh coarsely ground
• sea salt- fresh coarsely ground 1 small Maui or Cipollini onion quartered - sliced thinly
• juice of 1/2 a lemon
• blackberry balsamic vinegar
• Chardonnay wine (nice oak finish)
• 2 bags of young baby spinach leaves (triple washed)
• 1lb. Halibut or sword fish fillets (rinsed /patted dry)
• 4 to 6 tomatoes - skinned, seeded, and diced (dry farmed) or 1/2 pint of halved Grape tomatoes
• 1 tablespoon chiffonade of basil
• sun-dried tomato paste - entire tube (Amore brand)
• 1 tablespoon capers (rinsed)
• 1 tablespoon olive tapenade
• 1 12 oz. package of fresh fettuccine noodles
• Grated Parmigiano Reggiano
• Optional: 1 to 2 tablespoons julienne sun-dried tomatoes

1. Equipment:
2. 5 to 6 qt. skillet with cover (saute or Dutch Oven)
3. Pasta cooker
4. Preheat serving platter in oven at 170 to 180
5. 1.Start water in pasta pot
6. 2.Cover bottom of skillet with olive oil
7. 3.Add onions saute over medium heat until translucent - lightly salt and pepper
8. 4.Add garlic heat for 1 minute
9. 5.Add lemon juice
10. 6.Add Chardonnay (approximately 1/4 cup/ 2 small pours)
11. 7.Empty first bag of spinach - sprinkle with balsamic, salt, pepper, and olive oil)
12. 8.Repeat with second bag of spinach
13. 9.Add a touch more Chardonnay
14. 10.Lay fish fillets on top of spinach
15. 11.Season fish fillets lightly with balsamic, salt, pepper, and olive oil
16. 12. Cover each fillet with chopped tomatoes and basil
17. 13.Cover skillet and cook over medium high heat for 7 to 8 minutes
18. DO NOT OVER COOK!
19. 14.Remove fish to platter - reserve sauce and spinach in the pan
20. 15.Stir in entire tube of sun-dried tomato paste to sauce (Optional: julienne sun-dried tomatoes) - heat through until it thickens - 2 to 3 minutes
21. 16.Add drained (but not rinsed) fettuccine to pan - toss in sauce
22. 17.Add capers and olive tapenade - turn heat off
23. 18.Drain any fish juices from warming platter to pan - stir-in
24. 19.Serve the fish fillets on a bed of fettuccine
25. 20.Garnish pasta with freshly grated Parmigiano Reggiano
26. 21.Serve immediately

extra virgin olive oil, garlic, black pepper, onion, blackberry balsamic vinegar, chardonnay wine, baby spinach, fish, tomatoes, chiffonade of basil, tomato, capers, olive tapenade, noodles, julienne sundried

Taken from www.epicurious.com/recipes/member/views/nona-s-pesce-italiano-1201270 (may not work)