I’ve missed doing big fancy Sunday dinners at my place so when I had the time I decided it was time to put that tradition back in place! Rob wanted fish so here’s what I chose!
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and thinly sliced
2 large beefsteak tomatoes, coarsely chopped
2 large Portobello mushrooms, wiped clean, stemmed, dark gills scraped out, coarsely chopped
1 cup chicken stock
1/2 cup dry white wine
2 teaspoons died oregano leaves
Two 6- to 8-ounce skin on halibut fillets
Salt-free garlic powder
2 cups mesclun greens, loosely packed and spun dry
2 cups baby arugula, loosely packed and spun dry
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until browned. Add the tomatoes and mushrooms and continue to cook, stirring occasionally, for 5 minutes, until the tomato has softened.
Pour in the chicken stock and wine and turn up the heat to medium-high until boiling. Set aside a pinch of the oregano and add the rest. Cover, reduce the heat to low and simmer for 10 minutes.
Pat the fish fillets dry with paper towels and season to taste with garlic powder. Place the fillets, flesh side down, on top of the tomato mixture, cover and cook for 15 minutes.
Combine the mesclun and arugula and place equal portions onto each of two plates. Place a fish fillet on top of each, followed by half of the sauce. Garnish with the reserved oregano.