1 1/2 tbsp Lucini® Extra Virgin Olive Oil, plus 1 tbsp
4 halibut fillets, about 6 ounces each, skinned
¼ cup dry white wine
Sea salt and freshly ground black pepper
1.5 oz dried Porcini mushrooms
1/3 cup minced shallots
½ tsp red chili flakes
3 cloves garlic, minced
1 tbsp minced fresh thyme or 2 tsp dried thyme
2 tbsp fresh Italian parsley, minced
1/3 lb crimini mushrooms sliced thin
½ cup Barolo wine or dry red wine
2 cups Lucini® Organic Whole Tuscan Plum Tomatoes, pureed in a blender
Kosher salt and freshly ground black pepper
To prepare the halibut, preheat oven to 300°F.
Add the olive oil to a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them. Season with salt and pepper to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
To prepare the sauce, place dried mushrooms in a bowl and cover with boiling water. Leave mushrooms to rehydrate (about 15-20 minutes). Begin this process while the fish is baking.
Coat the bottom of a heavy bottom skillet with olive oil, sauté the shallots and chili flakes until soft. Add garlic and thyme and sauté for a few more minutes, however don’t let garlic brown. Add crimini mushrooms and salt and pepper.
After some of the moisture has started to sweat out of the mushrooms, about 5 minutes, add the wine and let reduce in half.
Remove the dried mushrooms from soaking liquid with a slotted spoon and reserve liquid. Rough chop the mushrooms and add to the sauté pan. Pour the mushroom water into the sauté pan straining through a fine sieve or cheese cloth.
When the liquid has evaporated by 1/3 add the tomatoes. Cook tomatoes for approximately 5 minutes and finish with Italian parsley.
Top fish with sauce and serve immediately.
Serve with your favorite sauteed vegetable.