Relishing Halibut

Here’s a menu for a delicious dinner that is festive enough for a party yet simple enough for a cook who dashes home after work and needs to get everything cooked quickly.

The centerpiece is halibut steaks marinated in lemon juice, garlic and olive oil, then grilled and topped with a Tomato-Ginger Relish. On the side is lightly sauteed spinach and chive-scented rice. For dessert, halved peaches are filled with blueberries and served with frozen vanilla yogurt and sprigs of mint.

The moist, tender halibut steaks are always popular; the Tomato-Ginger Relish adds a burst of color and flavor. Made by sauteing onions, garlic, ginger and tomatoes, then white wine, the relish takes only a few minutes to assemble. It also goes beautifully with grilled salmon or swordfish.

GRILLED HALIBUT STEAKS WITH TOMATO-GINGER RELISH

8 (3/4-inch thick and about 8 ounces each) halibut steaks

1/4 cup lemon juice

1 tablespoon finely chopped garlic

Salt

1 teaspoon coarsely ground black pepper

3/4 cup olive oil

Tomato-Ginger Relish

Italian parsley sprigs, optional

Place halibut steaks in large, non-aluminum shallow dish or pan. Whisk together lemon juice, garlic, 1 teaspoon salt, pepper and olive oil in mixing bowl and pour mixture over steaks. Cover with plastic wrap, refrigerate and marinate 2 hours, turning several times. Adjust salt and pepper to taste.

Remove fish from marinade and place on oiled rack over hot coals. Grill until flesh is opaque and just flakes when pierced with knife, 3 to 5 minutes or longer per side. Cooking times will vary depending on type of grill used and intensity of heat.

To serve, arrange halibut steaks on serving platter. Nap each steak with some warm Tomato-Ginger Relish and garnish with sprig of parsley. Makes 8 servings.

Tomato-Ginger Relish

1/4 cup olive oil

2 cups chopped onions

1/2 teaspoon sugar

1 tablespoon chopped garlic

1 tablespoon chopped ginger

4 cups chopped tomatoes, seeds removed

1/4 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Sugar

Heat olive oil in large, heavy skillet over medium-high heat. Add onions and sugar and saute, stirring, until golden, 4 to 5 minutes. Add garlic and ginger and cook, stirring, another 2 minutes.

Add tomatoes, wine, salt and pepper to taste and cook, stirring, until liquid has reduced by half, 4 to 5 minutes or longer. If relish tastes acidic, add dash of sugar. (Relish can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat before using.)