Tomatillo Halibut

I cam across the biggest tomatillos today at the market. Yep, big as my head! Well, not quite, but I knew then I had to come up with a juicy way to use them. I picked up about 7 of them, got home

and took off the outer peel. Tomatillos are always a bit sticky, so I washed them in cold

water and cut them in quarters. I added some garlic, chopped onion and a little jalapeno for a touch of spice, then a touch of agave stewing the concoction for an hour.

I marinated the halibut in some white wine for an hour with sea salt and course black pepper.

Put in in oven, covered with tomatillo sauce for about 40 minutes. All I can say is, "Delish!"