Halibut with Chunky Fennel and Sun-Dried Tomato

Heat 2 tablespoons oil in heavy large skillet over medium-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, chopped tomatoes, sun-dried tomatoes, olives and 1 teaspoon rosemary and cook until slightly thickened. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before using.) Combine remaining 1/3 cups olive oil and 3 teaspoons rosemary in a small bowl. Arrange halibut fillets in single layer in shallow dish. Pour oil-rosemary mixture over. Cover and chill 1 hour. Prepare barbecue (medium-high heat). Season halibut with salt an pepper. Grill until fish is just opaque in center, about 7 minutes, turning once. Reheat relish. Arrange fish on plate; spoon relish over. Garnish with lemon wedges and fennel fronds and serve. *Available at Greek and Italian markets and some supermarkets. Source: Bon Appetit BARBECUE! Special Edition Formatted for MC by Sharon Klinger (tmvm93b@prodigy.com) Recipe by: Bon Appetit Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997