Side Pannel
Halibut with Chunky Fennel and Sun-Dried Tomato
Halibut with Chunky Fennel and Sun-Dried Tomato
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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.
Tweet