Halibut Mixed Grill
|Red sweet peppers||2|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Heavy cream||2 Tablespoon|
|Halibut fillets/2 halibut steaks||8 Ounce|
|Chives bunch||1 Small, chopped into 1 inch pieces|
Start coals in grill about half an hour before you plan to begin cooking.
Rinse tomatoes, peppers, and chiles, dry well.
Brush them lightly with oil and grill over very hot coals, turning so that all sides are blackened.
Scrape or rub off skins, cut off stems, discard seeds, and toss vegetables into blender or food processor.
Crush 1 garlic clove and put in a small bowl with heavy cream.
Put the other 2 cloves in blender and buzz to liquify; the sauce should be quite thick, but you can add 1 tablespoon water if necessary.
Pour sauce onto 2 dinner plates and put in a warm oven.
Rinse halibut, pat dry.
If using a thick fillet, cut into 2 equal pieces.
Brush with oil.
Grill 4 to 6 minutes on each side, depending on thickness.
Halibut will be opaque when done.
Set 1 piece of halibut on each plate.
Re move and discard garlic.
Pour cream over each halibut serving.
Sprinkle chives sparingly over both halibut and sauce.