Adapted from "The Thrill of the Grill" by Chris Schlesinger and John Willoughby.
Yield: 4 servings
Alsatian varietal or Oregon Pinot Noir
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.