Grilled Halibut with Lima Bean and Roasted Tomato Sauce
Grilled Halibut with Lim Head to the store and pick up olive oil, fava beans in pod, salt, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 75 hours.
Put oven rack in middle position and preheat oven to 450°F.
Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 8 minutes.
Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.
Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
Serve fish topped with bean and roasted tomato sauce.
· If you aren't able to grill outdoors, fish can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.· Fish can be seasoned 1 hour ahead and chilled, covered.· Be aware that fava beans can cause a potentially fatal reaction in some people of Mediterranean, African, and Pacific Rim descent.· Beans can be cooked and peeled 1 day ahead, then chilled in a sealed plastic bag.· Bean and roasted tomato sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.
Maysara Arsheen Pinot GrisA bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.