How to make it

  • Heat 2 tablespoons oil in heavy large skillet over mediun-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, both kinds of tomatoes, the olives and 1 teaspoon of the rosemary and cook until slightly thickened. Season to taste with salt and pepper. (This part can be made ahead - up to 2 days. Rewarm over low heat before serving.
  • Combine remaining 1/3 cup oil and 3 teaspoons rosemary in small bowl. In a shallow dish arrange halibut in a single layer. Pour flavored oil over; cover and refrigerate at least 1 hour and up to 4 hours.
  • Prepare grill to medium-high heat. Season halibut with salt and pepper. Grill until fish is just opaque in center, about 7 minutes total, turning once.
  • Arrange fish on serving platter; spoon relish over.
  • Garnish with lemon wedges and the fennel fronds.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds fantastic!
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    This sounds really yummy. I was just talking to my hubby about trying halibut, he's never had it......this looks like a really good reason for him to give it a try! Thanks!
    Was this review helpful? Yes Flag

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