| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | 4 | Servings | |
INGREDIENTS
| 2 | Ripe tomatoes, diced | |
| 1/4 | c | Fresh basil, chopped |
| 3 | T | Extra virgin olive oil |
| 1 | T | Balsamic vinegar |
| 4 | 8-ounce halibut steaks | |
| 3 | T | Vegetable oil |
| Salt and freshly cracked | ||
| black pepper to taste | ||
| 4 | T | Lemon juice, about 1 lemon |
| 1 | t | Minced garlic |
INSTRUCTIONS
more from The Thrill of the Grill (one esp for Chris!) The halibut is the largest member of the flounder family, sometimes weighing as much as seven hundred pounds. This means that, although it is a flat fish, its body is thick enough to cut steaks from, with the bone in. When grilling,, I always prefer fish or meat with bones, since they hold together better,,, are tenderer , ,and retain more juice and flavor. The halibut's firm flesh and delicate flavor also makes it particularly suitable for grilling. I would be reluctant to serve this fish with a strong relish for fear it would be too overpowering. Here I serve it with a fresh raw tomato sauce that provides a subtle background for the main attraction, the high-quality,, delicately flavored fish. 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 the flesh is opaque all the way through. Add the lemon juice and garlic to the tomato mixture, and mix well. Spoon some sauce on a plate and place a fillet on top of the sauce. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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