INGREDIENTS

• T. extra virgin olive oil
• 1 tsp. garlic, crushed
• 1/8 cup sundried tomatoes (rehydrated, cut length-wise)
• 1/4 cup Kalamata olives, pitted (cut lenth-wise)
• 1/2 cup quartered marinated artichokes
• 1 T. lemon zest
• 1/8 cup BARGETTO Syrah
• 1 T. fresh basil, chopped
• 4 6-7 oz. Alaskan Halibut filets
• 1/8 cup canola oil
• salt and pepper to taste

DIRECTIONS
Yield: Serves 4

for sauce

1. Heat olive oil in a 2 qt. pot over medium high heat.
2. Add garlic and saute for 30 seconds.
3. Add sundried tomatoes, olives, artichokes and lemon zest.
4. Saute for 5 minutes
5. Deglaze with wine.Add basil
6. Salt and pepper to taste. Let rest

for fish

1. Season fish with salt and pepper.
2. Preheat oven to 350 degrees.
3. Heat oil in large nonstick saute pan over medium heat.
4. When oil is hot, place fish presentation side down and cook for 4 minutes or until golden brown.
5. Turn fish and cook an additional 4 minutes.
6. Cook fish in oven for 8 minutes.
7. Remove from oven, put on plate and spoon sauce over fish.

Serve with seasonal vegetables and rice or potatoes.