Grilled Halibut With Fennel, Tomatoes, And Roasted Garlic Rouille

• About 3 tbsp. olive oil
• 5 cups thinly sliced sweet onions (about 1 1/2 lbs.)
• 3 cups thinly sliced fennel bulb (about 1/2 lb.; save green fronds for garnish if you like)
• 2 tablespoons minced garlic
• 1/2 cup dry white wine
• 1 tablespoon grated orange peel
• 1 tablespoon chopped fresh thyme leaves
• 1/2 teaspoon saffron threads, crumbled
• 2 cups coarsely chopped firm-ripe tomatoes (about 3/4 lb.)
• Kosher salt and freshly ground black pepper
• 4 pieces boned, skinned halibut fillet (1 in. thick, 5 to 6 oz. each), rinsed and dried

1. Pour 3 tbsp. oil into a large frying pan over medium heat. When hot, add onions, fennel, and garlic and cook, stirring occasionally, until very soft, about 15 minutes. Add wine, orange peel, thyme, and saffron; boil over medium-high heat, stirring often, until liquid has evaporated, about 3 minutes. Add tomatoes and salt and pepper to taste; reduce heat to low and cook, occasionally stirring gently, just until heated through, about 2 minutes.
2. Meanwhile, prepare a grill for direct medium-high heat (about 450u0b0; you can hold your hand 5 in. above cooking grate only 4 to 6 seconds); oil grill well. Rub halibut all over with oil and sprinkle with salt and pepper.
3. Lay halibut on cooking grate; close lid if using a gas grill. Cook, gently turning once, just until fish is opaque but still moist-looking in center of thickest part (cut to test), 6 to 10 minutes total.
4. Spoon vegetables onto plates and top with halibut; garnish with fennel greens if you like. Serve rouille alongside.
5. Note: Nutritional analysis is per serving without rouille.

olive oil, sweet onions, fennel bulb, garlic, white wine, thyme, saffron threads, tomatoes, kosher salt, fillet

Taken from www.myrecipes.com/recipe/grilled-halibut-with-fennel-tomatoes-roasted-garlic-rouille (may not work)