Halibut or Sea Bass in Orange-Fennel Tomato Sauce

(Serves 4)

Ingredients:

4 six-ounce sea bass or halibut filets

3 T canola or olive oil

1/2 C chopped onion or shallot

2 T minced garlic

1/2 C thinly sliced celery

1/2 fennel bulb, cored, sliced thin, with 2 T chopped fennel fronds reserved

1/2 C dry white wine

1/2 - 1 tsp. saffron threads

1 28-ounce can diced tomatoes, with juice

1/2 C orange juice

1 T orange zest (optional)

Salt and pepper to taste

Instructions:

Heat oil on stovetop in a deep, 12" skillet on medium-high heat.

Add onion/shallot, garlic, celery and fennel bulb and sauté for 8-10 minutes, stirring frequently, until veggies are tender and start to brown.

Meanwhile, heat orange juice in a microwave-safe bowl or glass measuring cup for 1 minute on high heat. Remove from microwave and crumble saffron threads into OJ. Set aside.

Add wine to skillet and stir-fry for 2 minutes.

Add tomatoes and orange zest to skillet, stir in OJ/saffron mixture. Bring mixture to low boil. (Can be prepared to this point in advance; transfer mixture to large Tupperware bowl, cover and refrigerate for up to 2 days. Reheat sauce in same skillet to low boil.)

Add fish filets and cover pan; reduce heat to medium-low and simmer for 8-10 minutes, until fish is opaque. Transfer to serving platter or individual plates, and sprinkle reserved fennel fronds on top.

Serve with rice and/or garlic bread and a green salad. Best wine pairings include a Sauvignon Blanc from France, New Zealand or California; Pinot Grigio or Pinot Gris; or a Spanish Rioja.