Halibut Portuguesa in Sherry (1965)

• 1 1/2 lbs halibut steak
• 3/4 cups California sherry
• 2 small ripe tomatoes, chopped
• 1 medium onion, finely minced
• 2 cloves garlic, crushed
• 1/4 cup olive oil
• 3 tbspns tomato paste
• 1/2 cup water
• 3 tbspns butter
• 1/4 cup fresh parsley, chopped
• 1 tspn sugar
• 3 slices lemon
• Salt

Place halibut in an oiled shallow baking dish. Sprinkle with salt and a few drops of lemon juice. Simmer tomatoes onion,and garlic in olive oil until soft and golden. Add tomato paste, parsley, sugar, and California sherry (which has previously been brought to a boil twice). Salt to taste.  Add water, stirring to blend.

Pour sauce over the halibut, and top with lemon slices.  Place dots of butter on fish between lemon slices.  Cover dish completely with foil, wrapping foil around bottom of dish. Bake in moderately hot oven (375 degrees) for 1 hour.  Serves 3 to 4. Serve with fluffy rice.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Walter H. Sullivan Jr. of Beaulieu Vineyard in Rutherford, California.)