1½ to 2 lbs. halibut steaks
1/2 cup Kozlowski Farms Bruschetta Tapenade
1/4 cup pitted and quartered kalamata olives
1/4 cup fresh lemon juice
2 tbsp. snipped fresh basil or oregano
Prep: 10 minutes, Cook: 15 minutes, Serves: 4
2. Stir together bruschetta, olives and lemon juice; spoon equal amounts over halibut.
3. Bake for about 15 minutes or until fish flakes easily with a fork. Top with basil.
Sauvignon Blanc - The zesty lemon and citrus of this white wine nicely accent the fresh lemon and tomatoes of the fish.