Grilled Halibut with Fresh Herbed-Tomato Relish
Great Summer Recipe for the BBQ or Broiled Anytime
Perfect for a hot summer day. Add a salad and you need light no fires in the kitchen.
The no-cook relish adds a wonderful zing to any grilled fish or chicken. Don’t be put off by peeling and seeding tomatoes. The recipe tells you how easily it’s done. Making up the relish ahead allows the flavors to get friendly and allows you to mingle with your dinner companions until you’re ready to grill at the last minute.
Broiling will work just as well. If you prefer pan-frying or sautéing the fish, the relish will work just as well.
Fresh Herbed-Tomato Relish
A classically-trained chef might call the relish a “sauce vièrge” or “tomato vinaigrette.” (Can it be a vinaigrette if there’s no vinegar in it? Or even lemon juice?)
Ingredients
- 3 large ripe beefsteak tomatoes (or 4-5 medium tomatoes, 6-7 Romas), peeled and seeded (see below) and then chopped
- 2 shallots or 1 small red onion, finely chopped
- 1 large clove garlic, crushed
- 6 Tbsp assorted fresh garden herbs, chopped (Examples: basil, chervil, chives, cilantro, parsley, rosemary, tarragon)
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper
Method
- Do all your chopping before you begin.
- In a medium, non-reactive bowl, stir together all of the above ingredients.
- Cover and let stand at room temperature for about one hour.
- When you’re ready to grill, taste the relish and adjust the seasoning if necessary.
Grilled Halibut Steaks
Grilling is easier with a firm-fleshed fish like halibut or tuna, but you can lay a small sheet of foil over part of the grilling grate and use the same recipe for less firm fish.
The method of cooking the fish is simple and basic. A sprink of salt and pepper, and then a coating of olive oil [1] to keep the surface from drying out and charring, and [2] too keep the fish from sticking to the grill.
Olive oil is a tip-off that this recipe hails from Provençe and southern France. Butter would be the more likely choice elsewhere in France.
Ingredients
- 4 halibut steaks, 1-inch thick
- salt and freshly ground black pepper
- olive oil (for coating the grill and the fish)
Method
- Clean and pre-heat the grill thoroughly to medium-hot.
- With long-handled togs, wipe the grill with an olive-oil-soaked paper towel.
- Cook the steaks 4-5 minutes on each side, turning only once.
- NOTE: Do not overcook fish or it will be dry and tasteless. Cooking time will vary depending on the thickness of the fish and the heat of the grill. For filets, figure 1 1/2 - 3 minutes each side.
- Serve with a dollop of the relish on top.
Two Ways to Peel Tomatoes
Par-Boiling Method
- Boil water in a small saucepan, deep enough to submerge your largest tomato. Meanwhile, put ice cubes in a large bowl of cold water.
- With a sharp paring knife, cut an small X in the bottom of the tomatoes, trying not to cut into the flesh.
- Using a slotted spoon, submerge a tomato into the boiling water for 15 seconds.
- Lift the tomato out and drop it into the ice water to stop it from cooking further.
- Use the tip of the paring knife to peel back the skin. If it resists, return it to the boiling water for ten more seconds and repeat the process.
Feet-to-the-Fire Method
For this method you need a gas burner either on your stove or the grill. No ice water required. This method adds a nice smoky flavor that works nicely in this recipe.
- With a long-handled fork, hold the tomato over the flame --rotating to heat the skin as evenly as possible-- until the skin splits.
- Use the tip of a paring knife to peel back the skin. If it resists, return it to the flames.
How to Seed a Tomato
- Cut the tomato in half lengthwise (from top to bottom).
- Gently squeeze each tomato half (over a strainer set in a bowl if you want to reserve the juice for another use).
- Now run a finger into each of the cavities to scoop out the remaining seeds and seed-slime.
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