Recipe - Halibut In Black Olive W Garden Tomato Sauce

6 Filets of halibut; (8 ounces
each)
1 cup Pitted calamata olives
rinsed
1 cup Onion chopped
1 cup Port wine
4 Beefsteak or vine ripe
tomatoes; peeled & seeded
1 md Onion; minced
4 Cloves garlic; minced
1 cup Dry white wine
2 tablespoon 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.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

Recipe by: Agora Restaurant Providence RI

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
28, 1998