Grilled Halibut with Lemongrass-Tomatoe Sauce

By á-7859

Ingredients

• 2 small shallots, finely chopped
• 1 large garlic clove, finely chopped
• 3 tablespoons olive oil
• 2 1/2 lbs plum tomatoes, chopped
• 6 stalks fresh lemongrass, coarsely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (1 inch thick) halibut steak with skin (6 oz each)

Details

Servings 6

Preparation

Step 1

Cook shallots and garlic in 1 tablespoon oil in 3 to 4 quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt and pepper and bring to boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.

Force sauce through a medium mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.

Prepare grill for cooking.

Brush fish on both sides with olive oil and season with salt and pepper. If you want to have grill marks, grill the ski side for one minute before grilling the whole steaks. Grill fish, covering only if using a gas grill, on lightly oiled rack, turning over once,until just cooked, 7-8 minutes total.

Serve with sauce.