Halibut with chunky fennel and sun-dried tomato

4 Servings

Ingredients

Quantity Ingredient
⅓ Cu Plus 2 T Olive Oil
1 cup Fennel, finely chopped
1 cup Leeks, White And Light Green Parts
Finely chopped
4 larges Garlic cloves, minced
½ cup Dry white wine
1 tablespoon Tomato paste
1 pounds Tomatoes, Chopped, peeled; seeded
½ cup Oil-Packed Sun-Dried Tomatoes,
Ain, Cho opped
⅓ cup Pitted Sliced Brine-Cured Black
Ives
Olives
4 teaspoons Fresh Rosemary, minced
4 L-Inch Thick Halibut Steaks
Lemon wedges
Fennel fronds

Directions

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fennel, leeks and garlic and saute' until crisp tender, about 5 minutes.

Add wine and cook until reduced by half, about 3 minutes. Add tomato paste, chopped tomatoes, sun-dried tomatoes, olives and 1 teaspoon rosemary and cook until slightly thickened. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before using.)

Combine remaining ⅓ cups olive oil and 3 teaspoons rosemary in a small bowl. Arrange halibut fillets in single layer in shallow dish. Pour oil-rosemary mixture over. Cover and chill 1 hour. Prepare barbecue (medium-high heat).

Season halibut with salt an pepper. Grill until fish is just opaque in center, about 7 minutes, turning once. Reheat relish. Arrange fish on plate; spoon relish over. Garnish with lemon wedges and fennel fronds and serve. *Available at Greek and Italian markets and some supermarkets.

Source: Bon Appetit BARBECUE! Special Edition Formatted for MC by Sharon Klinger (tmvm93b@...)

Recipe by: Bon Appetit Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

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