Ingredients
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 ½ 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 ½ 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
Preparation
Equipment: 5 to 6 qt. skillet with cover (sauté or Dutch Oven) Pasta cooker
Preheat serving platter in oven at 170 to 180
1.Start water in pasta pot 2.Cover bottom of skillet with olive oil 3.Add onions sauté over medium heat until translucent - lightly salt and pepper 4.Add garlic heat for 1 minute 5.Add lemon juice 6.Add Chardonnay (approximately ¼ cup/ 2 small pours) 7.Empty first bag of spinach - sprinkle with balsamic, salt, pepper, and olive oil) 8.Repeat with second bag of spinach 9.Add a touch more Chardonnay 10.Lay fish fillets on top of spinach 11.Season fish fillets lightly with balsamic, salt, pepper, and olive oil 12. Cover each fillet with chopped tomatoes and basil 13.Cover skillet and cook over medium high heat for 7 to 8 minutes DO NOT OVER COOK! 14.Remove fish to platter - reserve sauce and spinach in the pan 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 16.Add drained (but not rinsed) fettuccine to pan - toss in sauce 17.Add capers and olive tapenade - turn heat off 18.Drain any fish juices from warming platter to pan - stir-in 19.Serve the fish fillets on a bed of fettuccine 20.Garnish pasta with freshly grated Parmigiano Reggiano 21.Serve immediately
