Grilled Halibut with Cioppino Sauce
Grilled Halibut
| Grilled Halibut with Cioppino Sauce Match with Artiste's "Old Glory", a Zinfandel/Sangiovese blend Who says you can't match Red Wine with Fish? Recipe 1/3 cup olive oil 2 large onions, chopped 1 cup minced celery 1/3 cup chopped fresh parsley 2 tablespoons minced garlic 2 cups canned crushed tomatoes with added puree 1 28-ounce can diced tomatoes 1 cup dry red wine 1 tablespoon red wine vinegar 2 6 1/2-ounce clams juice 1 teaspoon dried thyme 1 teaspoon dried oregano 1 small bay leaf 1/2 teaspoon dried crushed red pepper 2 cups water 1 cup white wine 1 pound Halibut, cut into 3 ounce pieces Pinch saffron threads 1 tablespoon parsley chopped 2 teaspoon minced garlic 2 tablespoon olive oil Salt and pepper to taste Toasted bread and aioli sauce |
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| Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and garlic; sauté until tender, about 8 minutes. Add crushed tomatoes and diced tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar, canned clams with juices, rosemary, thyme, oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer 30 minutes. Marinate the halibut in 2 tablespoon olive oil, saffron, parsley, garlic and salt and pepper for 20 minutes. Grill. Serve with the sauce and toasted bread and aioli sauce if desired. - by Chef Todd Muir, Summer 2010 |
