Heat oil in a saucepan over medium heat, add garlic and red pepper flakes and saute for 2 minutes, add tomato sauce, olives, capers, Syrah and anchovy and bring mixture to a simmer for 5 minutes. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer for 3 to 5 minutes or until fish is done to your preference. Fish should be fork tender and not translucent. Divide into 4 servings and garnish with fresh basil (substitute parsley or thyme if that’s what’s in your garden now). Enjoy with a glass of 2018 Port Townsend Vineyards Syrah.