Grilled Halibut with Lemongrass Tomato Sauce

1. 1

   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.

2. 2

   Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring.

3. 3

   Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.

4. 4

   Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

5. 5

   Season with salt and pepper.

6. 6

   Prepare grill for cooking.

7. 7

   If using a charcoal grill, open vents on bottom of grill, then light charcoal.

8. 8

   Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

9. 9

   If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

10. 10

    Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper.

11. 11

    Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total.

12. 12

    Serve fish with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.