TOMATO AND BLACK OLIVE RAGOUT:
In a saucepan heat olive oil and sauté onions until translucent, about 4 minutes. Add garlic and cook another minute or two. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve warm on top of BAKED HALIBUT IN A SAFFRON BROTH WITH MASHED POTATOES.
MASHED POTATOES AND SAFFRON BROTH:
In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the redfish.
In a saucepan sauté shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve.
Preheat oven to 425ºF.
Season halibut filets with Creole seasoning on both sides. Rub filets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around filets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily.
Serve filets in a large bowl on top of MASHED POTATOES, with SAFFRON BROTH ladled over all and fish topped with a generous dollop of TOMATO AND BLACK OLIVE RAGOUT.
Yield: 8 servings