Poached halibut with tomatoes and black olives

Any firm-fleshed white fish would work in this dish, and poaching keeps the fish moist. Serve with steamed new potatoes for soaking up the sauce and a green bean salad for crunch.


Makes 6 servings

• 2 tablespoons olive oil
• 2 medium-size yellow onions, sliced
• 3 cloves garlic, finely chopped
• ½ cup dry white wine
• 1 can (28 ounces) crushed tomatoes, in puree
• 1½ teaspoons chopped fresh basil
• 1½ teaspoons chopped fresh thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons chopped fresh basil
• 6 halibut steaks (about 2 pounds)
• 1 teaspoon lemon juice, or to taste
• 24 pitted oil-cured black olives

1. Preheat oven to 350F (175C)
2. Heat oil in medium-size saucepan over medium heat.
3. Add onions ; sauté 3 minutes or until softened.
4. Add garlic ; sauté 1 minute.
5. Add wine ; cook until liquid is reduced to 1 tablespoon, stirring to prevent scorching.
6. Add tomatoes, 1½ teaspoons basil, thyme, ¼ teaspoon salt and one-eigth teaspoon pepper, bring to boiling.
7. Lower heat ; simmer, stirring occasionally, for 10 minutes.
8. Stir in 3 tablespoons chopped fresh basil.
9. Meanwhile, sprinkle halubut with lemon juice and remaining salt and pepper.
10. Spoon half the sauce in bottom of flameproof 11x7x2-inch baking pan.
11. Arrange fish over sauce, top with remaining sauce and bring to simmering on top of stove.
12. Bake, covered with aluminium foil, in oven 350F (175C) for 10 minutes, add olives and bake for 10 more minutes or until fish flakes easily when tested with fork.
13. Arrange fish on platter and keep warm.
14. Cook sauce in baking pan over medium heat on stove top until thick.
15. Spoon over fish and garnish with remaining tablespoon basil.

BON APPETIT