Heat olive oil over medium heat, in a large deep skillet.
Add onion, garlic, diced red bell peppers, basil, freshly ground pepper and pepper flakes and let cook until the onion becomes transparent.
Add tomatoes, and with a potato masher, break up the tomatoes into bits. Bring tomato mixture a boil and reduce heat to a simmer.
Let cool in refrigerator for as long as 3 days, if you wish to make ahead. Freezes well too. While tomatoes are simmering prepare wild rice. (follow instructions on back of package).
Cut fillets in serving portions, and place into sauce. Spoon sauce over the fillets. Cover and simmer for another 8 minutes or until the halibut is flaky. While fillets are simmering-let wild rice cool. To serve, place bed of wild rice on colorful plate and gently place halibut in center with tomato sauce over top of it.
Garnish with parsley and Viola-the cook has done it again!
Yummy-Creation makes 4 servings!