Fire up the barbecue this holiday weekend and instead of cooking your usual 4th of July fare, try this gourmet recipe for Grilled Local Halibut with Fire-Roasted Tomato Sauce. Contributed by Sondra Bernstein, proprietor of popular Sonoma restaurants the girl and the fig® and the sister restaurant Estate, this recipe is a truly scrumptious alternative to traditional hot dogs and burgers.
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Grilled Local Halibut, Fire-Roasted Tomato Sauce
1 pound roma tomatoes
1 cup extra virgin olive oil
Salt & pepper
1 teaspoon minced garlic
1 tablespoon minced shallots
1 tablespoon honey
1 tablespoon whole grain mustard
¼ cup sherry vinegar
2 tablespoons chopped parsley
1 teaspoon chopped oregano
1 tablespoon chopped basil
4 each six-ounce halibut filets, skin-on
1 tablespoon olive oil
Salt & white pepper
Heat the grill.
For the fire-roasted tomato sauce:
Cut the tomatoes lengthwise in half and remove seeds. Toss with 1 cup extra virgin olive oil and salt & pepper. Cook the tomatoes skin side down on grill until skin becomes black. Remove 1 tablespoon of tomato oil and reserve the rest for later. Heat 1 tablespoon of tomato oil in a skillet over high heat.
Sauté the garlic and shallots until soft. Add the tomatoes. Mix well. Sauté until the tomatoes are soft and take off the heat. Cool the tomatoes in the refrigerator. Place cooled tomatoes, honey, whole grain mustard, sherry vinegar and reserved tomato oil in a food processor or a blender. Pulse to incorporate ingredients. Adjust seasoning with salt & pepper; add herbs.
For the halibut:
Gently brush the olive oil on both sides of the halibut filets. Season with salt and white pepper. Grill the halibut for about 3 minutes on each side.
Serve with grilled vegetables or grilled corn.
Suggested wine pairing: Pinot Grigio