Grilled Halibut With Tomato Vinaigrette

Ingredients

• 6 halibut fillets, portions (5oz each)
• olive oil, for brushing
• salt and pepper
• 1 bunch fresh thyme sprig
• 1/2 cup fresh basil leaf, loosely packed

TOMATO VINAIGRETTE

• 2 ripe fresh beefsteak tomatoes
• 1/4 cup tomato vinegar (or good quality white wine vinegar)
• 1 teaspoon minced garlic
• 1/4 cup extra virgin olive oil
• salt and pepper

Directions

1. 1

   TOMATO VINAIGRETTE:.

2. 2

   Mark the tomatoes with an "X" at the bottom and blanch for 1 minute in boiling water. Shock tomatoes in ice water, then peel off skins (savng them). Seed tomatoes (saving the seeds, too) and finely dice the tomato.

3. 3

   Stir vinegar and garlic with half of diced tomato and saved skins and seeds. Let sit for 30 minutes then strain through a cheesecloth without squeezing (to keep liquid clear).

4. 4

   Dispose of tomatoes (or cook in your next pasta dish). Whisk red onion into vinegar and slowly drizzle in oil. Stir in remaining diced tomato and season to taste. Whisk before usinig.

5. 5

   Preheat grill on medium high and heat a fish grill (mesh). Brush halibut fillets with oil and season lightly.

6. 6

   Place thyme on grill and once it starts smoking, place halibut fillets on grill. Close lid on Barbecue and let cook for 8 minutes.

7. 7

   Lift lid and turn halibut 90 degrees and close lid. Cook fish 8 more minutes, until it flakes easily when touched with a fork. Remove halibut and serve with tomato vinaigrette. Tear basil leaves over fillets immediately before serving.