Halibut with Tomato Basil Sauce, Olives and Onions

Fresh seafood is always a treat and this dish exemplifies the flavours of a seaside port. Halibut has a nice semi firm flesh and the accent of tomato sauce with olives and onions brings out the best of this fish.

Serves 4

• ¼ cup extra-virgin olive oil
  1 yellow onion, peeled and slivered
  4 halibut filets, 8 oz each, skin on
  ¼ cup dry white wine
  1 jar Marinelli’s Tomato & Basil sauce
  ¼ cup     black olives, pitted and halved
  1⁄2 bunch     parsley, chopped
          Pinch red pepper flakes
          sea salt

1. 1. Heat oil in a large skillet over medium heat, Add onions and cook, stirring occasionally until slightly soft, about 2 minutes.
   2. Add halibut, skinned side up and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
   3. Add wine, tomato sauce, olives, half the parsley and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 8 – 10 minutes, spooning sauce over fish as it cooks.
   4. Adjust seasonings and sprinkle with remaining parsley.
   
   

   Enjoy with a vibrant Rosé wine!