• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Halibut with Chunky Fennel and Sun-Dried Tomato

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 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

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.

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