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Halibut With Chunky Fennel And Sun-dried Tomato

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CATEGORY CUISINE TAG YIELD
Grains Greek Bon appetit, Condiments 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, Finely chopped
4 Garlic cloves, minced
1/2 c Dry white wine
1 T 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 t 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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