- 1 1/2 cups finely chopped onion
- 3 tablespoons minced shallot
- 1 large garlic clove, minced
- 1 tablespoon unsalted butter
- 4 tablespoons Sherry vinegar
- 1 plum tomato, seeded and chopped fine
- 1/3 cup finely diced red bell pepper
- 1/2 cup olive oil
- 1 1/2 teaspoons minced fresh thyme plus 1 thyme sprig and additional sprigs for garnish if desired
- 4 Kalamata or other brine-cured large black olives, pitted and chopped fine
- 2 tablespoons minced fresh parsley leaves
- three 10- to 12-ounce pieces of halibut fillet, halved crosswise
- 2 tablespoons dry white wine
- 1/4 cup fish stock or bottled clam juice
- available at specialty foods shops and some supermarkets
- In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
- Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
- Preheat oven to 425°F. and butter a baking dish just large enough to hold fillets in one layer.
- Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
- Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
- Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.