Recipe - Halibut With Chunky Fennel And Sun-Dried Tomato

1/3 Cu Plus 2 T Olive Oil
1 cup Fennel, finely chopped
1 cup Leeks, White And Light Green
Parts
Finely chopped
4 lg Garlic cloves, minced
One half cup Dry white wine
1 tablespoon Tomato paste
1 pound Tomatoes, Chopped, peeled;
seeded
One half cup OilPacked SunDried
Tomatoes,
Ain, Cho opped
1/3 cup Pitted Sliced BrineCured
Black
Ives
Olives
4 teaspoon Fresh Rosemary, minced
4 LInch Thick Halibut Steaks
Lemon wedges
Fennel fronds

Heat 2 tablespoons oil in heavy large skillet over mediumhigh 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, sundried 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
oilrosemary mixture over. Cover and chill 1 hour. Prepare barbecue
(mediumhigh 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