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Back to Recipe List	* Exported from MasterCook * Halibut Fillets with Bombay Tomato Sauce Recipe By : Webers Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 3 tablespoons peanut oil 1 medium-size yellow onion, halved, thinly sliced 1 tablespoon minced garlic 2 teaspoons finely grated fresh ginger 1 teaspoon ground coriander 1 teaspoon ground paprika 1/2 teaspoon ground turmeric 1/2 teaspoon kosher salt 1/4 teaspoon ground cayenne pepper 1 large can (28 ounces) peeled, chopped tomatoes with juice 3/4 cup unsweetened coconut milk, stirred Fish: 1/4 cup peanut oil 1 teaspoon finely grated fresh ginger 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground turmeric 4 halibut fillets, 6 to 8 ounces each and about 1 inch thick 2 tablespoons torn fresh basil leaves *Cook's notes: *You will need a cast-iron skillet to cook this dish. I use a cast-iron skillet that is coated on the bottom with enamel that I have designated as my "grilling skillet". Purviance says he sees a grill as a big outdoor oven. "Anything you can bake or braise, you can do on the grill, and it is especially easy on a gas grill," he says. 1. Prepare the grill for direct cooking over medium heat on one side and high heat on the other side. Brush the cooking grates clean. 2. Prepare the sauce: In a 12-inch cast-iron skillet over direct medium heat warm the 3 tablespoons peanut oil. Add onion and cook until it softens and begins to brown, about 5 minutes, stirring often. Add garlic, ginger, coriander, paprika, turmeric, salt and cayenne. Mix well and cook for 2 to 3 minutes, stirring often to avoid burning. Add tomatoes (with juice) and coconut milk. Taste and adjust seasoning, if needed. Allow sauce to simmer for 5 minutes or so while you prepare the halibut. 3. In a small bowl mix the 1/4 cup oil, 1 teaspoon ginger, 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon turmeric; stir to combine. Generously brush mixture on halibut on both sides. 4. To grill: Grill the fillets over direct high heat with the lid closed until they release easily from the cooking grate, 4 to 5 minutes, without turning. Lift the fillets, one at a time, with a wide spatula and turn them over into the pan with the sauce, so that the grilled side is facing up. Nestle the fillets into the sauce, close lid and let the fillets cook over direct medium heat until they just begin to flake when you poke them with the tip of a knife, 3 to 5 minutes. 5. Remove skillet from grill. Scatter the basil on top. Serve warm. Source: "Weber's Way to Grill" by Jamie Purviance Linda's Notes: I used light coconut milk to cut some calories. We served it with Israeli Couscous and Grilled Asparagus. Contributed to the FareShare Gazette by BJ & Linda; 8 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 24g Fat (97.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 706mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 4 1/2 Fat.

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