Recipe: Grilled Halibut with Tomato Vinaigrette

GRILLED HALIBUT WITH TOMATO VINAIGRETTE

FOR THE TOMATO VINAIGRETTE:
4 to 5 cloves garlic, sliced
1 1/2 tablespoons balsamic vinegar
pinch of salt and freshly ground black pepper
4 1/2 tablespoons extra virgin olive oil
2 large tomatoes, peeled, seeded and diced
1 tablespoon finely shredded fresh basil, chives or tarragon, or whole small leaves
FOR THE HALIBUT:
6 (6 ounce each) halibut fillets
salt and pepper (to taste)
extra virgin olive oil

TO PREPARE THE TOMATO VINAIGRETTE:
Combine the garlic, vinegar, salt and pepper in a bowl and whisk until the salt has dissolved. Gradually whisk in the olive oil and continue to whisk until the oil has fully emulsified. Add the tomatoes and toss to coat. Stir in the herbs just before serving.

TO PREPARE THE HALIBUT:
Season halibut with salt and pepper and light brush with olive oil. Grill over hot coals, rotating a quarter turn halfway through cooking on each side to get nice grill marks. For medium-rare, the fish should be on the grill no more than 3 to 5 minutes total; for medium, plan on 1 or 2 minutes longer if your fillets are thick. The rule of thumb is 8 to 10 minutes cooking time per inch of thickness.

Drizzle the vinaigrette over the fish.

Good served with sauteed greens and roasted potatoes.

Makes 6 servings
Source: Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn with Brigid Callinan