California Halibut with Vegetable Confetti

as prepared by Executive Chef Kieran O'Connell on KNSD-TV,
San Diego, January 10, 1999 ...

2 fresh California halibut fillets, 3 to 4 ounces each
salt and pepper to taste
1 tablespoon olive oil

Vegetable Confetti
1/4 cup diced leek
1/4 cup diced sweet red pepper
1/4 cup diced asparagus or zucchini
2 tablespoons diced carrot
2 tablespoons diced celery
4 ounces dry white wine
2 teaspoons butter

Garnish
2 teaspoons chopped chives
1 teaspoon caviar

Lightly season the California halibut fillets with salt and pepper. Heat olive oil in skillet and saute' California halibut until golden on both sides and fish is opaque in center. Remove fillets from pan and set aside on heated serving plates.

Add diced leek, red pepper, asparagus, celery and carrot to the pan and saute' on high heat about 30 seconds. Add wine and butter to the vegetable mixture and continue saute'ing while moving the pan back and forth to prevent scorching. Continue saute'ing until a sauce is formed, about 1 to 2 minutes.

Spoon the sauce around the California halibut on each plate. Garnish with a sprinkle of chipped chive and a dollop of caviar on top of each fillet.
Serves 2

Nutrition per serving: 298 Calories; 26 gm Protein; 8 gm Carbohydrates; 14 gm fat; 62 mg Cholesterol, 688 mg Sodium.