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Ingredientes
- 6 x Filets of halibut, (8 ounces each)
- 1 c. Pitted calamata olives rinsed
- 1 c. Onion minced
- 1 c. Port wine
- 4 x Beefsteak or possibly vine ripe tomatoes, peeled & seeded
- 1 med Onion, diced
- 4 x Cloves garlic, chopped
- 1 c. Dry white wine
- 2 Tbsp. Fresh herbs, minced (basil, oregano, parsley, fennel) Salt, pepper and lemon juice to taste
Direcciones
- In a shallow saute/fry pan, saute/fry' the onion till golden, add in the olives and port wine.
- Reduce wine completely and puree in a mixer till smooth. In a sauce pan.
- cook other onions till light brown, add in the garlic and tomato, and add in the white wine. Reduce to a low simmer and cook till tomato is soft (25 min). Puree in a blender, return to the pan and season with herbs, salt and pepper and lemon juice.
- Season and grill or possibly broil the halibut till done. Spread pureed olives on one side of the fish and serve with the sauce. Garnish with desired garden vegetables and herbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 533g | |
| Recipe makes 6 servings | |
| Calories 597 | |
| Calories from Fat 118 | 20% |
| Total Fat 13.23g | 17% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 255mg | 11% |
| Potassium 1978mg | 57% |
| Total Carbs 10.82g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.11g | 3% |
| Protein 85.61g | 137% |
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