A very nice summer dish that will impress guests.Based on a recipe by Molly O'Neill that appeared in The New York Times, June 12, 1994.
Prep Time35 minutesmins
Cook Time15 minutesmins
Marinating Time2 hourshrs
Total Time2 hourshrs50 minutesmins
Course: Gluten Free, Grill, Main Course - Seafood
Servings: 4servings
Author: Catherine Christiano
Ingredients
Compote
1clovegarlicminced
2tablespoonsolive oil
1tablespoonfresh lemon juice
1teaspoonssalt
1/2teaspooncoarse ground black pepper
1/4cupwhite wine
1/2yellow or white onionminced, approximately 1/3 cup
1red pepperfinely diced
1yellow pepperfinely diced
1tomatoseeded and 1/4 diced
1/2cupfresh basil leaveschopped
Fish
4fish steaks, 6 ounces eachfirm white fish works well like sea bass, swordfish, halibut.
Instructions
Compote
In baking dish add garlic, olive oil, lemon juice, salt, black pepper, and white wine; whisk to combine. Add onions and peppers, stir to combine; set aside for 1 hour.
Add tomatoes and basil to mixture, adjust seasoning to taste. Nestle fish in mixture, spooning some on top to cover. Marinate in refrigerator for 1 - 4 hours.
Fish
Preheat grill. Clean grill thoroughly with brush. Set temperature to medium. Oil grates. Remove fish from marinade and place on grill; sear 3 minutes on each side. After turning fish, spoon compote on top and partially cover grill so fish is allowed to smoke. Total cooking time will vary depending on thickness of fish, typically 10 minutes per inch of thickness. Place remaining compote in a small pot and heat on stove until it boils. Remove fish with topping to serving plate. Serve immediately, passing extra compote separately.