Directions

• Step 1 Roast the red peppers using your favorite method. My favorite method: Heat oven to 425°. Line a sheet pan with aluminum foil. Place red pepper on sheet pan and roast for 25-30 min. Peppers are done when they have dark charred spots. Remove pepper from oven and put in a brown paper bag to ‘sweat’ for 15-20 min.Peel skin off of peppers and remove seeds. Coarsely chop the peeled, roasted peppers and put them in a food processor.
• Step 2 Coarsely chop the garlic. Add the garlic, lemon juice, balsamic vinegar, sugar, 1/2 tsp. kosher salt, pinch of pepper, and crushed red pepper. Process for 10-15 seconds until it is your desired consistency and the ingredients are well blended. Taste and adjust the sugar and salt as needed.
• Step 3 Put red pepper mixture in a small sauce pan. Add chicken broth. Stir together and simmer on med-low heat for 5-10 min.
• Step 4 Salt and pepper the halibut fillets. Heat olive oil in oven-safe pan over medium-high heat. Add halibut to pan and cook on one side for 3-4 minutes until it is brown on the bottom. Flip fish over. Put pan in the oven and cook for 4-6 minutes. Fish is done when it flakes easily with a fork.
• Step 5 While the fish cooks, heat 1 Tbsp. olive oil in a saute pan over medium heat. Add the spinach and season with a little salt. Saute until the spinach wilts, but it still bright green (about 2-3 min.).
• Step 6 Divide spinach between two plates. Place halibut on top of spinach and top with 2-3 Tbsp. of red pepper sauce. Serve.