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Grilled halibut with lemongrass tomato sauce

Ingredients: 2 shallots; finely chopped 1 garlic; finely chopped 3 Tablespoon(s) olive oil 4 23/29 Cup(s) plum tomatoes; chopped 6 stalks lemongrass; coarsely chopped 163/1250 Ounce(s) salt 869/10000 Ounce(s) black pepper 6 1 inch thick halibut steaks with skin; 6 oz each Directions: Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes. Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce. Cooks' notes: If you aren't able to grill outdoors, fish can be grilled in a well-seasoned large ridged grill pan (without crowding) over moderately high heat, turning over once, until just cooked through, 8 to 9 minutes total. Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature or reheat to warm before serving. Contributor: Gourmet June 2004 p 68
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