Fish & Shellfish

1 (1 inch thick) pacific halibut fillet

1/4 cup all purpose flour

salt and freshly group black pepper

3 tablespoon extra virgin olive oil

1/2 small onion, chopped

1 celery stalk, chopped

1/2 cup peeled, seeded and chopped tomatoes

2 tablespoon green olives, pitted & coarsely chopped

2 tablespoon pine nuts, toasted

2 tablespoon raisins, plumped in hot water

1 tablespoon capers, rinsed

1 clove garlic, finely minced

1/4 cup dry white wine or water

Preheat the oven to 400 degrees. Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess. In a saute pan, heat about 1 table spoon of oil or as needed to form a film in the pan, over medium heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to prepared baking dish. In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8-10 minutes to blend the flavors. Taste and adjust the seasoning. Ladle the sauce over the fish. Bake for 10-12 minutes. Eat while hot or warm.