b'SERVES 4 FOR THE SALSA:cup extra virgin olive oil cup balsamic vinegarteaspoon C&H1 teaspoon salt or Domino sugar TO PREPARE THE SALSA: 1 teaspoon pepper Whisk together the extra virgin olive oil, balsamic vinegar, sugar, salt andlarge red onion, peeled andpepper in a bowl and set aside. finelydiced cup white balsamic vinegar Marinate the diced onion in the vinegar-water mixture for 30 minutes, mixed withcup waterthen drain and set aside. Combine the tomatoes, marinated onion and 4 large tomatoes, seeded and cucumber with the onion powder and garlic powder, oregano, basil leaves cut in -inch dice and feta cheese. Mix the reserved olive oil-balsamic dressing into the salsa. 1 cucumber, cut in -inch dice 1 teaspoon onion powder1 teaspoon garlic powder TO PREPARE THE HALIBUT:1 tablespoon dried oregano or Brush the fillets with olive oil and season with salt and pepper. Heat the 2 tablespoons chopped extra light olive oil in a saut pan over high heat. Place the fillets in the fresh oregano saut pan and reduce the heat to medium-low; saut about 2 to 3 minutes 16 fresh basil leaves, chopped per side. Add butter, if desired, during the last minute of cooking, bathing or torn the fish with the butter. Remove the fillets from the pan and let them rest.cup crumbled feta cheeseFOR THE HALIBUT: Place each fillet over a serving of salsa.41-inch-thickhalibutfillets,SUGGESTED WINE PAIRING: 56 ounces each CENTINE BIANCO DI TOSCANAOliveoil,forbrushingfilletsSalt and pepper to taste 4 tablespoons extra light olive oil12 tablespoons butter (optional) step-by-step'