Halibut Steaks with Fresh Tomato Sauce
from "The Thrill of the Grill"
by Chris Schlesinger and John Willoughby
Yield: 4 servings
1/2 large ripe tomatoes, diced
cup fresh basil, chopped
Tablespoons extra virgin olive oil
Tablespoon balsamic vinegar
Four 8-ounce halibut steaks
1/2 Tablespoons vegetable oil
Tablespoons lemon juice
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.
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.
the lemon juice and garlic to the tomato mixture, and mix
well. Spoon sauce on a plate and place a fillet on top of
Alsatian varietal or Oregon Pinot Noir