Halibut is a pretty hearty fish, white meat, not oily, and not overly flakey. I gave it a light sear, then made the sauce. Half a cup Amarone, diluted by additions of occasional water during the cooking time.
Habilbut in thin Amarone Sauce
Results. The dish was surprisingly great. The fish was not embarrassed at all. Indeed , it stood proud, and ready to take on many a four legged beasts.
The remaining Amarone was recorked. We drank white wine with the dish which I served with a whole wheat , herbed cous-cous.