1/2 lb Small mushrooms
1 1/2 c  Fish stock
1/2 c  Greek pitted olives (black)
4    Halibut steaks, cut into
-3/4" thick slices
Milk
Salt
Freshly ground white pepper
Flour for dredging
4 tb Sweet butter
4 tb Olive oil
3 tb Finely minced shallots
6 lg Tomatoes, peeled, seeded &
-finely chopped
1    Bouquet Garni*
1 ts Oregano
2 tb Tomato paste
3/4 lb Small mushrooms
1    Beurre Manie**
Freshly ground black pepper

-GARNISH –
2 tb Finely minced parsley
1 ts Finely minced fresh garlic
1 ts Finely grated lemon rind

-OPTIONAL –
12 New potatoes, cooked &
-buttered

* BOUQUET GARNI – In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
thyme. Leave the string long enough to hang the garni in the pot and tie
the string to the pot handle for easy removal. ** Beurre Manie is used to
thicken sauces. Combine 1 T flour and 1 T sweet butter on a small flat
plate and blend the mixture with a fork into a very smooth paste. Roll the
paste into a ball. Wipe the mushrooms with damp paper towels. Remove the
stems and add them to the fish stock. Heat the stock, simmer it for 15
minutes and reserve. Poach the olives in boiling water over low heat for 5
minutes. Drain on paper towels and set aside. Dip the halibut steaks into
milk for 2 or 3 minutes. Dry them with paper towels. Season the fish steaks
with salt and pepper and lightly dredge them in flour, shaking off the
excess. In a large skillet melt the butter and 2 T of oil. Add the fish
steaks and brown them well on one side. Turn them carefully with a large
spatula and brown them on the other side. Carefully remove the fish to a
side dish. To the fat remaining in the pan add the shallots. Cook over low
heat until they are soft but not browned. Add the tomatoes, salt, pepper,
Bouquet Garni and oregano. Bring the mixture to a boil and add tomato paste
and the fish stock. Return the fish steaks to the skillet. Cover it tightly
and simmer on top of the stove for 20 to 25 minutes, or until the fish
flakes easily. Carefully remove the steaks to a serving platter. While the
fish steaks are cooking, heat remaining oil in a skillet. Add the mushrooms
and cook them over high heat until they are nicely browned. Do not
overcook. Remove the skillet from the heat and reserve. When the fish
steaks are done, remove them carefully to a serving platter. Strain the
sauce, pressing down well on the tomato pulp to extract all the juice.
Return the sauce to the pan and reduce it by 1/3 over high heat. Add a
Beurre Manie, a little at a time, whisking constantly until the sauce
heavily coats a spoon. Add the mushrooms and olives, salt and black
pepper. Remove the sauce from the heat. Remove any accumulated juices
around the fish steaks with paper towels. Pour the sauce over the fish
steaks, and keep them warm until serving time. Combine the parsley, garlic
and lemon rind and sprinkle the mixture over the fish steaks just before
serving. Serve the fish steaks with the optional buttered new potatoes.