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Halibut In Black Olive W/ Garden Tomato Sauce

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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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