Recipe: Halibut Filet in Vanilla-Scented Tomato Sauce

Halibut Filet in Vanilla-Scented Tomato Sauce
Makes 4 servings

1 Tbsp. olive oil
1/2 sliced onion
1/4 tsp. fennel seeds, lightly crushed
1/4-1/2 tsp. crushed red pepper flakes
1 cup dry white wine
1 vanilla bean
1 1/2 cups chopped, peeled tomatoes, with juices
1/2 tsp. dried oregano
1/4 tsp. salt
1 1/2 lbs. halibut fillets, cut into serving pieces
2 tsp. lime or lemon juice
1 Tbsp. minced Italian parsley

In a large skillet, heat the olive oil over medium heat. Add the onions, fennel seeds, and pepper flakes. Cook until the onions begin to soften, about 5 minutes.

Pour the wine in the pan, add the vanilla bean and bring to a boil. Cook 2 minutes. Add the tomatoes, oregano and salt. Cook 3 minutes. Remove the vanilla bean.

Put the fish in the pan, spooning the sauce over. Cover and cook on medium-low heat until fish is of desired doneness (approx. 10 minutes per inch). When fish is cooked, remove the pieces with a slotted spoon. Keep warm.

Boil down the cooking juices slightly thickened. Stir in the lime or lemon juice and the parsley. Spoon over halibut and serve.

NOTE: Other white fish may be used such as orange roughy, cod, snapper, etc.