Another great recipe from the Seattle Times "Kitchen," tested and developed by Kathy Casey.  It is very easy and fast to make and perfect for hot summer evenings.

Ingredients: (4 servings)
Fish:
1 cup dry white wine
2 cups water
1/4 teaspoon salt
2 bay leaves
1 pound halibut fillet

Salad and dressing:
3 large ripe plum tomatoes
1 tablespoon drained capers
6 oil-cured black olives or Kalamata olives
4 tablespoons fresh lemon juice
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups washed and dried baby greens

Chef One:
Prepare fish:
In a medium pan, bring wine, water, salt and bay leaves to a boil. Wash the fish, remove any bones, and put it into the water, cover and simmer for about 12 minutes per inch of thickness, or until fish is cooked through and opaque.

Chef Two:
Prepare salad:
Core, seed and dice the tomatoes. Pit and chop olives, measure capers, and mix these ingredients together in a bowl.

Chef One:
Remove and discard the skin from the fish. Separate into large flakes; cool for a few minutes. Prepare baby greens, put onto plates.

Chef Two:
In a small jar, combine the lemon juice, olive oil, salt, and pepper. Close and shake the jar to combine the dressing. Add the fish flakes to the tomato mixture and about half of the dressing. Stir gently. Drizzle the other half of the dressing over the greens. Spoon the fish salad on top and serve immediately.

Serve with crunchy fresh bread and a dry white wine.

Bon Appetit!