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
- Preheat oven to 450°F, with rack in middle.
- 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).
- 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.
- 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.
- When beans are cool enough to handle, gently slip off skins. (Don’t bother peeling edamame, if using.)
- 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).
- Prepare grill for cooking over medium-hot charcoal (medium heat for gas).
- 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.
- Serve fish topped with bean and roasted tomato sauce.
Cook’s Tips
- 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.
- The beans can be cooked and peeled 1 day ahead, then chilled in a sealed plastic bag.
- 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
Advertisements
Filed under: Bean, Fish, Recipe Clipping, Sauce, Vegetable |