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Halibut in Black Olive with Garden Tomato Sauce
6 Filets of halibut; (8 ounces each)
1 c Pitted calamata olives rinsed
1 c Onion chopped
1 c Port wine
4 Beefsteak or vine ripe tomatoes; peeled & seeded
1 md Onion; diced
4 Cloves garlic; minced
1 c Dry white wine
2 tb Fresh herbs; chopped (basil, oregano, parsley, fennel)
Salt; pepper and lemon juice to taste
In a shallow saute pan, saute' the onion until golden brown, add the
olives and port wine.
Reduce wine completely and puree in a mixer until smooth. In a sauce
pan. cook other onions until light brown, add the garlic and tomato,
and add the white wine. Reduce to a low simmer and cook until tomato
is soft (25 minutes). Puree in a blender, return to the pan and
season with herbs, salt and pepper and lemon juice.
Season and grill or broil the halibut until done. Spread pureed
olives on one side of the fish and serve with the sauce. Garnish with
desired garden vegetables and herbs.