Prep 15 mins
Cook 10 mins
- 2 -2 1⁄2 large ripe tomatoes, diced
- 1⁄4 cup fresh basil, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 lemon, juice of
- 1 teaspoon minced garlic
- 4 (8 ounce) halibut steaks
- 3 tablespoons vegetable oil
- Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
- Rub fish with vegetable oil and season with salt and pepper.
- Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
- Spoon some tomato sauce on 4 plates.
- Put fish on sauce.
Made these Halibut steaks for dinner tonight, cut it back for the two of us. Very good, thanks Dancer^!! I added 1 finely chopped Jalapino Pepper, it added a bit of zing with the garlic. will make this one again and again, thanks for sharing!!
Superb, used lime instead of lemon and added one very finely sliced chilli pepper for a bit more oomph. Was told it was at least as good as a meal had at one of London's top seefood restraunts - praise indeed as a main course there was about $100!
We made this last night, using cod (since that's what we had) instead of halibut. I think I'd mix up the fresh tomato sauce in the morning and let it sit all day, or at least a few hours, to let the flavors marinate and mingle a bit more, and perhaps add some finely chopped onion as well. I served it with brown rice, which soaked up the juice from the sauce quite well.