INGREDIENTS

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

A Message from our Provider:

“With Jesus, you can do it”