| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
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 |
md |
Onion; diced |
| 4 |
|
Cloves garlic; minced |
| 1 |
c |
Dry white wine |
| 2 |
tb |
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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