| 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
A Message from our Provider:
“The real God: don’t settle for substitutes”