Рецепт Halibut With Tomato Tarragon Cream Sauce
by Global Cookbook

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	Порций: 4

Ингредиенты

1/2 x yellow onion
3 x plum tomatoes
1 Tbsp. extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste
3 x sun-dry tomatoes (not oil-packed)
1/2 c. boiling water

1/4 c. heavy (whipping) cream
1 Tbsp. sherry vinegar (or possibly white wine vinegar)
1 Tbsp. roughly-minced fresh tarragon
4 x halibut fillets - (7 to 8 ounce ea)
2 Tbsp. extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste

Preheat a grill on medium.
For the Sauce: Cut the onion crosswise into 1/2-inch slices. Core the plum tomatoes, remove seeds and cut them crosswise into 1/2-inch slices. Brush both sides of the onion and tomato slices with the oil and season with salt and pepper. Grill the onion and tomato slices in a grill basket directly over the heat, turning once, till soft. The onions need 12 to 14 min, the tomatoes 9 to 10 min.
Meanwhile, place the sun-dry tomatoes in a bowl and add in the boiling water. Set aside for 15 min. Transfer the tomatoes to a food processor or possibly blender; reserve the soaking water. Add in the grilled onions to the tomatoes in the food processor and blend. With the processor running, add in the cream, vinegar and tarragon. Add in sufficient of the reserved water to make a smooth sauce. Season with salt and pepper to taste.
Transfer the sauce to a small saucepan over low heat and keep hot.
For the Halibut: Brush the halibut with the oil and season with salt and pepper to taste. Grill the halibut fillets directly over the heat, turning once, till the fish just begins to flake when tested with a fork, about 8 min total.
This recipe yields 4 servings.
Comments: The concentrated flavors of grilled tomatoes and onions plus the punch of sun-dry tomatoes impart a robust character to this simple sauce. A little goes a long way to perk up a mild-tasting fish like halibut. Be careful not to overcook the fish; it is rather lean and dries out easily.