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.
1. Put the diced tomato into a mixing bowl.
2. Add the basil, olive oil, and vinegar, mix well, and set aside.
3. 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.
4. 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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