Citrus Crusted Halibut with Red Onion-Kumquat Compote and Wilted Spinach

Citrus Crusted Halibut with Red Onion-Kumquat Compote and Wilted Spinach
3 oranges
4 lemons
2 limes
1/4 cup sugar
1/2 cup water
4 halibut fillets (7 ounces each)
2 tablespoons butter, softened
Kumquat Relish
20 kumquats. split in half and seeded
3 red onions, sliced.
1/2 cup red wine vinegar
1/2 cup orange juice
1/4 cup sugar
Wilted spinach
16 ounces fresh spinach
2 shallots
1 tablespoon butter
1 tablespoon corn oil
One day before serving: Zest all the fruit. In a saucepan bring the water and sugar to a boil and add the zest. Simmer until mixture is translucent, about 10 minutes. Strain the liquid from the zest, spread zest onto cookie sheet and place on rack to dry. Sprinkle with granulated sugar. The next day, when zest is crunchy-dry, grind it in a coffee grinder to a powder.
For the relish, heat a thin layer of oil in a saute pan. Saute onions and kumquats on low heat until soft. Add sugar, stir and cook another minute until sugar caramelizes slightly. Add orange juice and vinegar. Cook down until almost all liquid is gone. Add a little salt to taste. Set aside.
Preheat the oven to 450 degrees.
Season each fillet with salt and spread some of the soft butter on the side without skin. Dredge the buttered side in the citrus powder.
Heat a thin layer of oil in a sauté pan and sear both sides quickly. Place fillets in an oven-proof dish and bake for 7 minutes or until fish is cooked through.
In the meantime, prepare wilted spinach. In a hot pan add the oil and shallots. Cover and cook over low heat until shallots soften and release moisture. (This is known as "sweating.") Add the spinach and butter and season with salt. Toss about one minute until spinach wilts.
To serve: Place some relish on each plate, top with a mound of spinach and a halibut fillet. If you have leftover citrus powder, sprinkle on plate as garnish.
Serves four.
Wine recommendation: Sauvignon blanc.
Chef Nadia Tilkian, Barrington Country Bistro, Barrington