| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Dried crushed rosemary |
|
|
Salt |
|
|
Pepper |
| 4 |
|
Halibut steaks |
| 1/2 |
c |
Diced ripe tomatoes |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
tb |
Finely chopped green onion |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Grated orange rind |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
TOMATO BASIL SAUCE
Combine lemon juice, oil, rosemary, and salt and pepper to taste; pour over
halibut in shallow dish and turn to coat both sides. Cover and refrigerate
for at least 30 minutes or up to 4 hours. Let stand at room temperature for
15 to 30 minutes before cooking.
For sauce, combine all ingredients adding salt and pepper to taste.
Cook fish on greased grill over medium-hot coals or at medium setting for
about 10 minutes per inch of thickness or until opaque, turning once. Spoon
sauce over fish.
Source: Unknown- Magazine
Posted to FOODWINE Digest 13 Dec 96
From: Rod Grant <rodgrant@MAGI.COM>
Date: Sat, 14 Dec 1996 02:11:59 -0500
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