
Grilled Halibut with Lemongrass Tomato Sauce
A delicious thai dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
113 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 small shallots
- finely chopped (2 tablespoons)
- 1 large garlic clove
- finely chopped
- 3 tablespoons olive oil
- 2 1/2 lbs plum tomatoes
- chopped
- 6 stalks fresh lemongrass
- tough outer layers removed and lower 6 inches coarsely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (1-inch-thick) pieces halibut steak with skin (6 oz each)
Instructions
- 1
Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes.
- 2
Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring.
- 3
Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
- 4
Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
- 5
Season with salt and pepper.
- 6
Prepare grill for cooking.
- 7
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
- 8
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
- 9
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- 10
Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper.
- 11
Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total.
- 12
Serve fish with sauce.