Italian-style Grilled Halibut with Roasted Tomato Sauce

Ingredients

6 (6-ounce) pieces halibut fillet (1-1/4 to 1-1/2 inches thick)
4 large tomatoes (preferably heirloom; 2 pounds total)
3 garlic cloves, cut lengthwise into slivers
salt and black pepper
2 tablespoons olive oil
2 pounds fresh fava or lima beans in pod, shelled, or 10 ounces frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed
1/2 cup chopped fresh basil
1-2 tablespoons fresh lemon juice

Method

  1. Preheat oven to 450°F, with rack in middle.
  2. Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  3. Arrange tomatoes, cut sides up, on a lightly oiled baking sheet, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
  4. While tomatoes roast, cook beans in a 6- to 8-quart pot of salted boiling water, uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes.
  5. When beans are cool enough to handle, gently slip off skins. (Don’t bother peeling edamame, if using.)
  6. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice (to taste).
  7. Prepare grill for cooking over medium-hot charcoal (medium heat for gas).
  8. Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
  9. Serve fish topped with bean and roasted tomato sauce.

Cook’s Tips

  1. If you do not grill outdoors, the fish can be cooked in a hot lightly oiled large (two-burner) ridged grill pan over medium-high heat.
  2. The beans can be cooked and peeled 1 day ahead, then chilled in a sealed plastic bag.
  3. The bean and roasted tomato sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Makes 6 servings.

Source: Gourmet Italian

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