Instructions: Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fennel, leeks and garlic and saute until crisp tender, about 5 minutes.

Add wine and cook until reduced by half, about 3 minutes. Add tomato paste, chopped tomatoes, sun-dried tomatoes, olives and 1 teaspoon rosemary and cook until slightly thickened. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before using.)

Combine remaining 1/3 cups olive oil and 3 teaspoons rosemary in a small bowl. Arrange halibut fillets in single layer in shallow dish. Pour oil-rosemary mixture over. Cover and chill 1 hour. Prepare barbecue

(medium-high heat).

Season halibut with salt an pepper. Grill until fish is just opaque in center, about 7 minutes, turning once. Reheat relish. Arrange fish on plate; spoon relish over. Garnish with lemon wedges and fennel fronds and serve.
*Available at Greek and Italian markets and some supermarkets.

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