Fennel-Marinated Halibut with Fennel Tzatziki

Jay was here again for the last of the weekend's halibut. This was also good, but I like the crust from last night's a little better. The tzatziki was especially tasty. I need to make this orzo more often. It's very flavorful and satisfying.

• Fennel-Marinated Halibut with Fennel Tzatziki (Cooking Light, September 2002)
• Wilted Fennel & Spinach Salad (Fine Cooking #63, Feb/March 2004, p. 83C)
• Creamy Parmesan Orzo (Cooking Light, March 2004)

Wine: Grk 2005 (Korcula, Croatia). We picked up this white wine last fall in Croatia. We got one of the last bottles of the 2005. This wine was allegedly brought to the region in 500 B.C. It's from the Lumbarda region of the island of Korcula (an absolutely beautiful place). This wine is pretty famous in Croatia. I liked it.