© JACQUES & COMPANY 2009

Halibut with Tomato and Basil • Grilled Copper River Salmon • Scampi Provençal • Mussels Marinière • Dungeness Crab Cakes • Hood Canal Pan-Fried Oysters • Seafood Breton

Makes 4 servings

4  6-ounce fresh halibut fillets

3 cups fresh tomato, blanched & peeled

1 sweet red pepper, roasted & peeled

1/4 cup  olive oil

1 teaspoon red chili flakes

1 tablespoon fresh garlic, chopped

2 tablespoons fresh lime juice

1 cup fresh basil, chopped

Cut the tomato into 1/2" dice, coarse chop the sweet red pepper in a food processor.

Heat the olive oil in a large skillet, stir fry the garlic and red chili flakes, (do not let the garlic turn dark or it will have a bitter taste). Add the tomato, sweet pepper, lime juice, basil, and simmer for 3 minutes, add salt to taste.

Heat 2 tablespoons of olive oil in a skillet, and brown the halibut fillets for 1 minute on each side. Carefully place the browned fillets into the sauce and simmer for 5 minutes until just cooked. Serve with steamed Jasmine rice.

Note: This sauce can be made ahead of time and rewarmed when ready to serve with any seafood, such as grilled salmon, ling cod, prawns, scallops,  and squid, etc. Grilled or roasted chicken would also go well with it.

Wine Suggestion: A crisp Sauvignon Blanc.