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Halibut With Tomato-Tarragon Cream Sauce

Recipe

Yield: 4 servings

SAUCE:
½
yellow onion
3
plum tomatoes
1
tablespoon olive oil
Kosher salt to taste
Freshly-ground black pepper to taste
3
sun-dried tomatoes (not oil-packed)
½
cup boiling water
¼
cup heavy (whipping) cream
1
tablespoon sherry vinegar (or white wine vinegar)
1
tablespoon roughly-chopped fresh tarragon
FOR THE HALIBUT:
4
halibut fillets - (7 to 8 oz ea)
2
tablespoons olive oil
Kosher salt to taste
Freshly-ground black pepper to taste

Preheat a grill on medium.

For the Sauce: Cut the onion crosswise into ½-inch slices. Core the plum tomatoes, remove seeds and cut them crosswise into ½-inch slices. Brush both sides of the onion and tomato slices with the oil and season with salt and pepper. Grill the onion and tomato slices in a grill basket directly over the heat, turning once, until soft. The onions need 12 to 14 minutes, the tomatoes 9 to 10 minutes.

Meanwhile, place the sun-dried tomatoes in a bowl and add the boiling water. Set aside for 15 minutes. Transfer the tomatoes to a food processor or blender; reserve the soaking water. Add the grilled onions to the tomatoes in the food processor and blend. With the processor running, add the cream, vinegar and tarragon. Add enough of the reserved water to make a smooth sauce. Season with salt and pepper to taste.

Transfer the sauce to a small saucepan over low heat and keep warm.

For the Halibut: Brush the halibut with the oil and season with salt and pepper to taste. Grill the halibut fillets directly over the heat, turning once, until the fish just begins to flake when tested with a fork, about 8 minutes total.

This recipe yields 4 servings.