Halibut with Tomato and Spinach

• 2 pounds fresh plum tomatoes, halved and cored (about 4 cups)
• 2 pounds skinless halibut fillet, cut into 2-inch chunks
• 1 1/2 teaspoons kosher salt
• All-purpose flour, for dredging
• 1/4 plus 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, sliced
• 1/4 teaspoon peperoncino flakes
• 6 ounces fresh spinach, trimmed (about 12 packed cups leaves)

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

fresh plum tomatoes, fillet, kosher salt, flour, extravirgin olive oil, garlic, peperoncino flakes, fresh spinach

Taken from www.epicurious.com/recipes/food/views/halibut-with-tomato-and-spinach-385318 (may not work)