Recipe: Halibut with Chunky Fennel and Sun-Dried Tomato
For 4 Persons
Category: Condiments, Bon appetit
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
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"
originally posted to Prodigy.
By CWBJ78A NANCY BERRY
Time: 12:35 PM on Apr 23, 1997
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