| Grilled
Halibut Steaks with Fresh Tomato Sauce
Adapted
from "The Thrill of the Grill"
by Chris Schlesinger and John Willoughby
Yield: 4 servings
- 2
1/2 large ripe tomatoes, diced
- 1/4
cup fresh basil, chopped
- 3
Tablespoons extra virgin olive oil
- 1
Tablespoon balsamic vinegar
-
Four 8-ounce halibut steaks
- 3
1/2 Tablespoons vegetable oil
- 4
Tablespoons lemon juice
- 1
teaspoon garlic, minced
-
Salt and freshly cracked black pepper to taste
Put the diced tomato into a mixing bowl.
Add the basil, olive oil and vinegar, mix well, and set aside.
Rub
the fish with vegetable oil and season with salt and pepper
to taste. Grill the fish over a medium-hot fire for 5 to 6
minutes per side, until flesh is opaque through the center.
Add
the lemon juice and garlic to the tomato mixture, and mix
well. Spoon sauce on a plate and place a fillet on top of
the sauce.
Wine Suggestion
Alsatian varietal or Oregon Pinot Noir
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