Recipe: Grilled Halibut w/Olive-Chili Sauce

Grilled Halibut w/Olive-Chili Sauce

Serves 4

Firm-textured fish is good for grilling. Thin, delicate fillets, such as sole and flounder, tend to fall apart on the grill and are better pan-fried. The olive-chili sauce livens up the mild fish. It is nice served with warm tortillas.

Olive-Chili Sauce

4-oz. can diced green chilies

4-oz. can chopped ripe olives, drained

1/3 C olive oil

2 T wine vinegar or lemon juice

¼ t salt

¼ t freshly ground pepper


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Fish

2 lbs. fish steaks (halibut, snapper, sea bass, or tuna), about 1 inch thick

Olive oil

Salt

Freshly ground pepper


To make the sauce, combine the chilies, olives, oil, vinegar or lemon juice, salt, and pepper, and stir until blended. Have a barbecue fire ready. Rub the fish lightly with oil and sprinkle with salt and pepper to taste. Grill 4-6 inches from hot coals for about 10 minutes, turning once. The fish is done when it has turned from translucent to opaque at the thickest part and no longer looks raw; make a small cut with a knife to check. Transfer to a warm platter, spoon some of the sauce over the fish, and pass the remainder at the table.