1 lb. wild Alaskan halibut
Unbleached white flour
Maldon sea salt flakes
Extra virgin olive oil
½ cup water
1 leek, washed, trimmed and sliced into half moons
1 shallot, peeled, trimmed and sliced thinly
2 scallions, washed, trimmed and sliced thinly
1 handful spinach, washed and stems removed
2 cloves garlic, chopped finely
Generous pinch of red pepper flakes
1 handful of grape tomatoes, halved lengthwise
Italian flat leaf parsley, chopped finely
Wedge of lemon
Heat a heavy, wide bottom skillet on medium high.
Drizzle with enough olive oil to coat the bottom of the skillet.
Add the leeks, shallots, and the white parts only of the scallions.
Season with sea salt and freshly ground white peppercorns.
Sweat for 3 minutes or so, stirring once or twice to cook evenly.
Remove vegetables from skillet and set aside.
Season halibut with sea salt and freshly ground white peppercorns.
Dust it lightly with flour.
Shake off excess flour and add the fish to the skillet skin side down.
Add the garlic and red pepper flakes.
Anoint with a generous splash of white wine and cook for 2 minutes.
Add the water and cover.
Turn heat down to medium low and simmer gently for 5 minutes.
Add the spinach, the reserved vegetables, and the grape tomatoes.
Cover again and cook for 2 more minutes or until the spinach wilts and the tomatoes are warmed through.
Remove fish and vegetables to a warm serving platter.
Anoint all with the juice of the lemon wedge.
Garnish with reserved green scallions and chopped parsley.
Serve immediately and enjoy!