Mediterranean Halibut

To seed tomatoes, cut them in half crosswise, hold each half over a bowl, and squeeze and shake gently to dislodge the seeds. Serve this flavorful fish dish with Broccoli with Toasted Bread Crumbs.

• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 4 skinless halibut fillets, about 5 oz each
• 1/4 teaspoon freshly ground pepper
• 1 ripe tomato, seeded and chopped
• 1/4 cup chopped fresh basil or parsley
• 8 Kalamata olives, pitted and chopped
• 2 teaspoons extra-virgin olive oil

Prepare a fire in a charcoal grill or preheat a gas grill or oven broiler. Position the grill rack or broiler pan 4-6 inches from the heat source.

In a small bowl, stir together the vinegar and garlic. Transfer 1 teaspoon of the mixture to another small bowl. Brush the remaining vinegar mixture over the halibut fillets. Sprinkle the fillets with the pepper.

Add the tomato, basil, olives, and olive oil to the reserved vinegar mixture, toss lightly to mix, and set aside while grilling the fish.

Arrange the fish on the grill rack or broiler pan and grill, turning once, until opaque throughout when tested in the center with the tip of a knife, 1-4 minutes per side. Transfer to individual plates and spoon some of the tomato mixture over each portion. Serve immediately.