1 lb. Halibut fillet
.5 oz. Dried Porcini Mushrooms
8 oz. fresh spinach
4 tbsps. Extra Virgin Olive Oil
8 oz. Hot Chouriço or Hot Chorizo,* sliced into ¼ inch thick pieces and then quartered
2 San Marzano tomatoes, chopped and drained
1 tbsp. chopped Cherry Pepper*, stem removed
1 cup dry white wine
1 tbsp. chopped fresh chives
1. Pre-heat oven to 400 degrees with the rack on the highest level.
2. Rehydrate the mushrooms according to instructions on the package. If no instructions are included, soak the mushrooms in 1 cup of warm water for 20 to 30 minutes. Remove the mushrooms with a slotted spoon and set aside, reserve the liquid for use in the sauce.
3. Steam the spinach in 1 cup of water; drain, and when cooled, squeeze out and discard any liquid, set the spinach aside.
4. Place the halibut in a greased roasting pan and roast for 18 minutes. When done, place under the broiler for 2 minutes.
5. While the halibut is roasting, heat the olive oil in a 10-12 inch sauté pan on medium heat; add the chorizo and lightly brown for 3 minutes, turning frequently.
6. Add the tomatoes, cherry pepper and mushrooms, reduce heat to medium low and mix well, cook for 3 minutes more.
7. Add the wine, raise the heat to medium-high and let boil for 3 minutes until reduced by approximately half.
8. Add the reserved mushroom-soaking water and boil for 3 more minutes. You should wind up with about 1 cup of liquid.
9. Divide the spinach in half and place in the center of two bowls. When the halibut is done, slice in half and place each piece atop the spinach ‘bed’.
10. With a slotted spoon, remove most of the chorizo and mushrooms from the sauce (reserving some for garnish) and spread around the halibut/spinach combination in the bottom of the bowl.
11. Pour the sauce and the remaining chorizo and mushrooms over the halibut and sprinkle with the chives.
*If the spicy (but not overwhelming so) combination of hot chorizo and cherry pepper is not for your palate, leave out the cherry pepper and use regular chouriço, chorizo or linguiça.
Serve with a well-chilled bottle of dry white wine, such as a Sauvignon Blanc or a crisp, fresh, Arneis from the Italian Piedmont.
Please see: A Serendipitous Halibut Dinner