| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Condiments, Bon appetit | 4 | Servings |
INGREDIENTS
| 1/3 | Cu Plus 2 T Olive Oil | |
| 1 | c | Fennel, finely chopped |
| 1 | c | Leeks, White And Light Green Parts |
| Finely chopped | ||
| 4 | lg | Garlic cloves, minced |
| 1/2 | c | Dry white wine |
| 1 | tb | Tomato paste |
| 1 | lb | Tomatoes, Chopped, peeled; seeded |
| 1/2 | c | Oil-Packed Sun-Dried Tomatoes, |
| Ain, Cho opped | ||
| 1/3 | c | Pitted Sliced Brine-Cured Black |
| Ives | ||
| Olives | ||
| 4 | ts | Fresh Rosemary, minced |
| 4 | L-Inch Thick Halibut Steaks | |
| Lemon wedges | ||
| Fennel fronds |
INSTRUCTIONS
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 1/3 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@prodigy.com) Recipe by: Bon Appetit Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> 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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