Instructions: * Note: Available at Asian markets and in the produce section of some supermarkets.

Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; saute until brown, about 10 minutes. Add tomato paste and cook 2 minutes. Add white wine and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add next 7 ingredients; simmer until mixture is reduced to 3 cups, about 50 minutes. Discard bay leaf. Season sauce with salt and pepper.

Preheat oven to 350 degrees. Sprinkle halibut with salt, pepper and cayenne pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add fish to skillet and cook until brown, about 2 minutes per side. Transfer fish to plate.

Pour off oil from skillet. Reduce heat to low. Add balsamic vinegar to skillet; simmer 1 minute. Add sauce. Whisk in butter. Season with salt and pepper. Pour sauce into 13- by 9- by 2-inch glass baking dish. Place fish atop sauce in dish. Bake until fish is opaque in center, about 10 minutes.

Divide Whipped Potatoes With Herbs among 6 plates. Top potatoes with fish and sauce. Sprinkle with Gremolata and serve immediately.

This recipe yields 6 servings.

Comments: Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai"s clever version is made with fish.

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