Halibut steaks with rosemary and tomato-basil sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Dried crushed rosemary |
| Salt | ||
| Pepper | ||
| 4 | Halibut steaks | |
| ½ | cup | Diced ripe tomatoes |
| ¼ | cup | Chopped fresh basil |
| 2 | tablespoons | Finely chopped green onion |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Grated orange rind |
| Salt | ||
| Pepper | ||
Directions
TOMATO BASIL SAUCE
Combine lemon juice, oil, rosemary, and salt and pepper to taste; pour over halibut in shallow dish and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. Let stand at room temperature for 15 to 30 minutes before cooking.
For sauce, combine all ingredients adding salt and pepper to taste.
Cook fish on greased grill over medium-hot coals or at medium setting for about 10 minutes per inch of thickness or until opaque, turning once. Spoon sauce over fish.
Source: Unknown- Magazine
Posted to FOODWINE Digest 13 Dec 96 From: Rod Grant <rodgrant@...> Date: Sat, 14 Dec 1996 02:11:59 -0500