Halibut on Roasted Tomato and Garlic Coulis

Makes 4 servings

Ingredients:

2 tablespoons extra-virgin olive oil
1 1/2 pounds plum tomatoes (about 6), cut into 1/4-inch-thick slices
8 large garlic cloves, unpeeled
1 tablespoon balsamic vinegar, or to taste
water for thinning coulis
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 each 1-inch-thick halibut or other firm-fleshed fish fillets such as
scrod (each about 6 ounces)

Preparation:

Lightly brush a shallow baking pan with 1 tablespoon oil and in it
arrange tomatoes in one layer. Brush tomatoes with remaining
tablespoon oil and season with salt and pepper.

Wrap garlic tightly in foil and roast tomatoes and garlic in pan in
middle of oven about 20 minutes, or until tomatoes are just lightly
browned and garlic is tender when pierced with a knife.

Peel garlic and in a blender purée with tomatoes and vinegar until
smooth, adding some water if coulis is too thick and season with salt
and pepper. Strain through a fine mesh strainer.

Coulis may be made 1 day ahead and chilled, covered.

Prepare your fish by baking or broiling until just done.

To serve: In a saucepan heat coulis over low heat, thinning with more
water if coulis is too thick, and season with salt and pepper. Keep
coulis warm. Pour a pool on each of four warm plates and top with your
cooked halibut.






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