Grilled Halibut With Herb Garlic Roasted New Potatoes

8 small red potatoes
1 garlic head, papery outer skin removed
1 rosemary sprig
1 thyme sprig
1/3 cup olive oil
salt to taste
freshly gound black pepper to taste
4 medium vine-ripe tomatoes, d or yellow
1/4 cup sherry vinegar
2 tablespoons freshly-squeezed orange juice
4 halibut or sea bass fillets, 6 ozs each
orange segments for garnish
fresh basil for garnish

Preheat an outdoor grill to medium-high heat.
Scrub the potatoes, pat dry, cut into quarters and put them in a
medium-bowl. Cut the head of garlic into 4 pieces and add them to the bowl
with the sprigs of rosemary and thyme. Toss with 2 tablespoons of the
olive oil and season with salt and pepper.
Empty the contents of the bowl onto a large sheet of aluminum foil, then
fold the sides up to enclose the potatoes in a pouch. Set the pouch on the
hot grill and roast until the potatoes are tender, 15 to 20 mnutes. Move
the package to the outer edge of the grill to keep warm.
While the potatoes are roasting, bring a small pan half-filled with water
to a boil. Core the tomatoes and cut a small "X" on the bottom of each
tomato. Gently add them to the boiling water and simmer until the tomato
skin begins to split, about 30 seconds. Immediately transfer the tomatoes
to a bowl of ice water and let the tomatoes cool.
Drain the tomatoes, cut them in half and scoop out and discard the seeds.
Dice the tomatoes and combine them with the remaining olive oil, vinegar
and orange juice. Season to taste with salt and pepper, toss to mix well
and set aside.
Season the halibut with salt and pepper and cook on the grill until the
fish is just opaque through, about 5 to 7 minutes on each side, depending
on the thickness of the fish.
Arrange the roasted potatoes in a small pile on each plate, set the fish
on top and spoon the tomato relish around the fillet. Garnish with orange
segments and a sprig of fresh basil.
Makes 4 servings.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/