| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Seafood | 6 | Servings | |
INGREDIENTS
| 6 | Filets of halibut, 8 ounces | |
| each | ||
| 1 | c | Pitted calamata olives |
| rinsed | ||
| 1 | c | Onion chopped |
| 1 | c | Port wine |
| 4 | Beefsteak or vine ripe | |
| tomatoes peeled & seeded | ||
| 1 | Onion, diced | |
| 4 | Cloves garlic, minced | |
| 1 | c | Dry white wine |
| 2 | T | Fresh herbs, chopped basil |
| oregano parsley fennel | ||
| Salt, pepper and lemon juice | ||
| to taste |
INSTRUCTIONS
In a shallow saute pan, saute' the onion until golden brown, add the olives and port wine. Reduce wine completely and puree in a mixer until smooth. In a sauce pan. cook other onions until light brown, add the garlic and tomato, and add the white wine. Reduce to a low simmer and cook until tomato is soft (25 minutes). Puree in a blender, return to the pan and season with herbs, salt and pepper and lemon juice. Season and grill or broil the halibut until done. Spread pureed olives on one side of the fish and serve with the sauce. Garnish with desired garden vegetables and herbs. Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 Recipe by: Agora Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 28, 1998
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