Grilled Halibut in White Wine Tomato Broth

A richly flavored tomato-wine broth is just the thing to set off an herbed, grilled halibut filet.

Ingredients

• 2 Tbsp. butter

• 1 medium shallot, minced

• 2 cloves garlic, minced

• 1 cup dry white wine

• 1/2 cup vegetable broth (or chicken broth)

• 2 quarts coarsely chopped fresh tomatoes (or 1 28oz. can crushed tomatoes)

• 2 fresh bay leaves (or 1 dried)

• 1 or 2 sprigs fresh thyme (or 1 tsp. dried)

• Sugar to taste

• 1 6oz. Halibut filet per person

• Olive oil

• Herbs de Provence

• Salt and Pepper to taste

Directions

Melt the hot butter in a large saute pan and when it stops frothing, add the scallions and garlic and cook for about a minute.

Add the wine and stock and scrape up any glaze on the pan with a wooden spoon.

Add the tomatoes, bay leaves, and thyme. Bring to a slow simmer and cook for about 20 minutes, or until tomatoes are well cooked.

Taste and adjust the seasoning with salt and pepper. Depending on the tomatoes, you may need to add a little sugar to the mixture to balance the tartness.

When the tomatoes are cooked, use a food mill or press the tomato mixture through a sieve into a medium saucepan to separate the pulp from the liquid. You should now have a thin tomato broth. Return the broth to the burner over low heat and allow to simmer for another 10 minutes or so, taste and adjust seasoning.

While the broth is simmering, brush the halibut filets with olive oil and sprinkle with herbs. Grill for 2-3 minutes per side, depending on the thickness of the filets.

To serve, ladle the warm broth in a shallow bowl, place the grilled halibut in the center and garnish with fresh herbs.

Full printable recipe at: http://ift.tt/1OwIfSA

bon appetit