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| Halibut With Chunky Fennel And Sun-Dried Tomato Recipe |
Category: Condiments
Rating:
N/A
Servings: 4
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Ingredients
1/3 cu plus 2 t olive oil
1 cup fennel, finely chopped
1 cup leeks, white and light green parts
1 finely chopped
4 large garlic cloves, minced
1/2 cup dry white wine
1 tablespoon tomato paste
1 lb tomatoes, chopped, peeled; seeded
1/2 cup oil-packed sun-dried tomatoes,
1 ain, cho opped
1/3 cup pitted sliced brine-cured black
1 ives
1 olives
4 teaspoon fresh rosemary, minced
4 l-inch thick halibut steaks
1 lemon wedges
1 fennel fronds
Cooking Directions:
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" 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
condiments
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