Northwestern Coast Pinot Halibut - California Ripe Olives

Ingredients

• 1 tablespoon olive oil
• 8 ounces shallots, peeled and quartered lengthwise
• 8 ounces Cremini mushrooms, quartered
• 1 tablespoon chopped thyme
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 1 cup Pinot Noir wine
• 1/4 cup low sodium chicken broth
• 2 teaspoons granulated sugar
• 1 cup California Black Ripe Olives, whole, pitted
• 2 tablespoons coarsely chopped tarragon
• 1 tablespoon unsalted butter
• 4 (6 oz.) boneless, skinless halibut fillets