HALIBUT CACCIATORE

FOR THE SAUCE:
2 cups sliced mushrooms
1 tablespoon olive oil
1 onion, sliced
1 small green bell pepper, diced
2 cloves garlic, minced
1 teaspoon basil, crushed
1/2 teaspoon dried oregano, crushed
3 large tomatoes, chopped (about 4 cups)
1 tablespoon light-bodied dry red wine
Salt and pepper (to taste)
FOR THE HALIBUT:
4 (6-ounces each) halibut steaks
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
Hot cooked pasta (optional, for serving)

Preheat broiler on high.

In large skillet, brown mushrooms in oil over medium-high heat.

Add onion, pepper, garlic, basil and oregano; cook, stirring frequently, until tender-crisp.

Add tomatoes and red wine. Cook 5 minutes. Season to taste with salt and pepper.

Meanwhile, sprinkle halibut with thyme, rosemary, salt and pepper.

Broil halibut 4 inches from heat about 3 minutes per side, or until fish just flakes when tested with a fork. Keep warm.

Serve halibut with the sauce on bed of vegetables, with hot cooked pasta, if desired.

Makes 4 servings
Adapted from source: Alaska Seafood Marketing Institute