Braised Halibut alla Siciliana with Couscous

Although halibut is native to the Pacific, I especially like this preparation for its Mediterranean style and simple cooking technique. Served with couscous, it is typical of the western province of Trapani, a region whose recipes often reflect the Arab occupation of the island in the 9th century. You will also find this to be a colorful dish with flavors that really sing. Enjoy! – Robert Pellegrini

Halibut filets (approx. ½ pound per person), cut about 2” thick

Sea salt and ground pepper

1/8 cup extra virgin olive oil

1 shallot, finely chopped

¼ cup or small handful of pine nuts

1 diced tomato

1 tablespoon fresh oregano, finally chopped (do not use dried)

1/8 cup medium or large capers packed in salt (do not use small capers in vinegar)

¼ cup Olivet Lane Chardonnay

1 pinch of saffron threads

1 10-oz. package of couscous (serves 4)

In a sauté pan heat the olive oil, add the chopped shallots and sauté until translucent. Add pine nuts and toast lightly. Add the oregano, capers, and diced tomato. Saute for about two minutes, add the white wine and lemon juice, and let reduce for one minute. Salt and pepper the halibut filets and place them in the pan on top of the mixture. Cover, reduce heat, and simmer for five minutes.

In a stock pot, dissolve the saffron threads in 2 cups of simmering water. Add couscous, cover, and remove from heat. Let steam 5 minutes. Flake with fork before serving.

Spread the couscous on a platter, place the halibut filets on top and pour the sauce over the filets. Serve with Olivet Lane Chardonnay.