Grilled "Halibut" with Lima Bean and Roasted Tomato Sauce

There are oh so many things that I miss about Chapel Hill (NC). I could go on and on with the list, but I'll save that for another day. Chapel Hill is only a couple hours from the beach, so we could get really incredible seafood for a reasonable price. Maybe I just haven't found a decent fishmonger yet, but I am just not thrilled with the quality of fish I can get here. And, fish is so friggin EXPENSIVE here. I was all ready to make this recipe as is, only to find halibut was $22 a pound at Whole Foods. I just can't talk myself into spending that much money on a piece of fish for a quick weeknight dinner just to cover it in a flavorful sauce. So I bought trout.

The trout itself was just alright. I know it would've been way better if I'd used Halibut as the recipe called for. And, I forgot to buy basil. Regardless, the sauce was super super yummy and should be put on everything: Pork, shrimp, maybe beef (though I'm not down with beef....I'm just not into the umami scene), chicken, pound cake....just kidding. Wanted to see if you were still reading.

Anyway, the recipe was great. The execution was less than perfect.

One more quick story. I picked this recipe because both B and I LOVE roasted tomatoes and lima beans. Every once in a while, when speaking of succotash, B has an ESL moment and calls it sasquatch. Tee Hee.

Source: Jonathan Waxman in Gourmet 2005

Ingredients
4 large tomatoes (preferably heirloom; 2 lb total)
3 garlic cloves, cut lengthwise into slivers
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 lb fresh lima or fava beans in pod, shelled, or 10 oz frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed
1/2 cup chopped fresh basil
1 to 2 tablespoons fresh lemon juice
6 (6-oz) pieces halibut fillet (1 1/4 to 1 1/2 inches thick)

Instructions
Put oven rack in middle position and preheat oven to 450°F.

Core tomatoes, then halve crosswise.

Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.

While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 8 minutes.

Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.

Pat fish dry and season both sides with salt and pepper.

Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.

Serve fish topped with bean and roasted tomato sauce.