Grilled Halibut With Lima Bean And Roasted Tomato Sauce
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
51
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Black Pepper2 tbsps
Olive Oil1 cup
Basil (chopped fresh)2 tbsps
Lemon Juice (fresh)Directions:
1
Put oven rack in middle position and preheat oven to 450°F
2
Core tomatoes, then halve crosswise
3
Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total)
4
Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil
5
Roast until just soft and wilted, 15 to 20 minutes
6
While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes
7
Drain in a colander and cool slightly, about 10 minutes
8
When beans are cool enough to handle, gently slip off skins
9
Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste)
10
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas)
11
If using a charcoal grill, open vents on bottom of grill, then light charcoal
12
When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat
13
It is medium-hot when you can hold your hand there for 3 to 4 seconds
14
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting
15
Pat fish dry and season both sides with salt and pepper
16
Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total
17
Serve fish topped with bean and roasted tomato sauce
18
Put oven rack in middle position and preheat oven to 450°F
19
Core tomatoes, then halve crosswise
20
Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total)
21
Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil
22
Roast until just soft and wilted, 15 to 20 minutes
23
While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes
24
Drain in a colander and cool slightly, about 10 minutes
25
When beans are cool enough to handle, gently slip off skins
26
Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste)
27
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas)
28
If using a charcoal grill, open vents on bottom of grill, then light charcoal
29
When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat
30
It is medium-hot when you can hold your hand there for 3 to 4 seconds
31
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting
32
Pat fish dry and season both sides with salt and pepper
33
Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total
34
Serve fish topped with bean and roasted tomato sauce