1/2 teaspoon of red chili flakes (optional)
Salt and pepper to taste
COOK the wild rice, add salt, pepper and butter (or oil) to taste; set aside
SAUTE the garlic, tomatoes, shallots in olive oil for 5 minutes at high heat.
ADD the wine, vinegar, olives, capers and chili flakes to the sauté pan.
COOK for 5 minutes more at medium heat; set aside.
RUB the fish all over with salt and pepper.
SAUTE fish in a tablespoon of olive oil for 4 minutes (2 minutes per side).
SPOON half the sauce onto the fish and roast in a 400-degree oven for 15 minutes.
REHEAT the rice and mound on plates.
PLACE the fish over the rice and spoon the rest of the sauce over each filet.
Here are some excellent wines to accompany the meal.
• 2012 St. Supery Sauvignon Blanc ($20) -- Citrus and melon flavors highlight this fresh, well-balanced wine. Excellent acidity and a long finish makes this the perfect accompaniment to the halibut.
• 2012 Kenwood Sonoma County Chardonnay ($12) -- This medium bodied, refreshing chardonnay has hints of ripe green apples with just a touch of vanilla on the finish. Crisp and balanced, this is a food friendly chardonnay that will enhance the flavors of the halibut.
• 2011 Allegrini Valpolicella Classico ($14) -- This northern Italian red has bright cherry flavors with a spicy tea-like nuance. This is a light to medium bodied red that pairs well, especially with the sauce in the halibut dish.
For more on the art and craft of wine, visit John Brown's Vines & Vittles blog at thegazz.com.