FOOD : A Frank Suggestion : Broiled Pesto Halibut, Fresh Tomato Sauce and Grilled Vegetables

IF LA TOQUE was a forerunner of California cuisine, then Ken Frank, the L.A. restaurant’s mastermind, is a culinary nius of his time. When asked for a recipe, Frank offered a halibut entree with a thin er of basil-walnut pesto spread on the fillet, applied before broiling or--if preferred--grilling. For a color and flavor boost, Frank specifies Virgin Tomato Sauce as a bed for the fillet, and grilled Japanese eggplant slices and small zucchini as accompaniments. Frank suggests serving the fish with crusty French bread spread with olive oil and rubbed with garlic, then heated. For a wine, he suggests either a fine French Burgundy or a California Chardonnay.

KEN FRANK’S BROILED PESTO HALIBUT WITH VIRGIN TOMATO SAUCE

6 ( 3/4-inch-thick) pieces halibut fillet

3 cloves garlic

3 walnut halves

1/2 cup basil leaves

1 tablespoon olive oil

1 teaspoon grated Parmesan cheese

Salt, pepper

Virgin Tomato Sauce

Grilled Japanese eggplant and zucchini slices

Rinse and arrange halibut fillets on broiler rack. Set aside. Combine garlic, walnut, and basil in blender, and finely chop. Add oil in a stream, whirring until well blended and slightly thickened. Add Parmesan cheese and whir just enough to mix. Season to taste with salt and pepper. Place halibut under broiler and broil until fish is opaque on top. Turn carefully. Brush thin layer of pesto sauce over each fish portion. Broil without turning, 3 to 4 minutes, or until fish is opaque and flakes when touched with fork.

Distribute portions Virgin Tomato Sauce evenly among 6 plates. Center with cooked halibut portion, pesto side up. Garnish with grilled zucchini and Japanese eggplant slices. Makes 6 servings.

Virgin Tomato Sauce

6 medium-large ripe tomatoes, peeled and seeded

1 tablespoon olive oil

1/2 teaspoon finely chopped garlic

1 tablespoon finely diced roasted or fresh sweet red pepper

1 teaspoon mixed chopped herbs (basil, parsley, tarragon, chervil)

4 Greek olives, minced

Salt, pepper

Puree 5 tomatoes in food processor until smooth. Strain through fine strainer into saucepan. Add olive oil, garlic, red pepper, chopped herbs and olives. Season to taste with salt and pepper. Simmer over medium heat until sauce is reduced by half. Dice and add remaining tomato. Heat through only. Correct seasoning if necessary. Makes 2 3/4 cups.

Food styled by Stephanie Puddy; prop styling by Robin Tucker; tableware courtesy of The Prince’s Table, Beverly Hills.