Halibut Steaks With Olive Caper Sauce

• 2 halibut steaks about 1 inch thick (about 1 3/4 pounds)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 clove garlic, minced
• 1 1/2 cups red wine
• 1 1/2 cups fish or chicken stock
• 2 tablespoons tomato puree
• 1/4 cup ground walnuts
• Freshly ground pepper
• 1/4 cup pitted oil-cured olives
• 1/4 cup capers, drained

1. Cut the halibut steaks in half.
2. Wipe them dry with paper towels and coat them on both sides with one tablespoon of the olive oil.
3. Set aside.
4. Heat the remaining oil in a heavy saucepan.
5. Saute the onion and garlic until soft.
6. Add the wine, stock and tomato puree.
7. Cover and simmer gently for 20 minutes.
8. Preheat broiler.
9. Remove the cover from the sauce and reduce by half.
10. Meanwhile, broil the halibut steaks on both sides until cooked (about 5 minutes on each side).
11. Stir the walnuts into the sauce.
12. It should be quite thick.
13. Season with pepper and add the olives and capers.
14. Place the steaks on heated plates and cover each one with the sauce.
15. Serve immediately.

olive oil, onions, clove garlic, red wine, fish, tomato puree, ground walnuts, freshly ground pepper, pitted oil, capers

Taken from cooking.nytimes.com/recipes/10408 (may not work)