From: Chef Ben Pollinger, Oceana Restaurant, NYC. Yield: 4 servings.
4 (4-6-oz. each) Wild Alaska Halibut fillets
to taste, salt and pepper
½ cup white wine
2 oz. apple cider vinegar
2 tsp. mustard
¾ cup extra virgin olive oil
½ cup sliced almonds, toasted
½ cup dried apricots, thinly sliced lengthwise
1 medium apple, cored, quartered, then thinly sliced crosswise
4 cups (approximately 6 oz.) baby spinach leaves
Season halibut to taste with salt and pepper. Pour wine into large frying pan. Add halibut; cover pan. Cook halibut over medium heat for 6 minutes. Remove pan from heat; let pan cool to room temperature with cover on, about 20-30 minutes. Remove halibut and break into large chunks. (This step can be done ahead. If preparing ahead, refrigerate halibut after chunking.)
Combine vinegar, mustard and olive oil in a 2-cup plastic container with tight-fitting lid. Cover and shake vigorously to combine ingredients. Gently toss baby spinach with almonds, apricots, apple and ¾ of the vinaigrette. Season with salt and pepper.
Divide and arrange spinach salad evenly among 4 plates. Place halibut on spinach. Drizzle lightly with remaining vinaigrette.