Active Time

　　30 min

　　Total Time

　　1 hr

　　If you prefer to present these halibut steaks with additional grill marks (as in the photo), you can grill the skin sides for about 1 minute each before grilling flesh.

　　

Ingredients

Makes 6 servings

　　2 small shallots, finely chopped (2 tablespoons)

　　1 large garlic clove, finely chopped

　　3 tablespoons olive oil

　　2 1/2 lbs plum tomatoes, chopped

　　6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　6 (1-inch-thick) pieces halibut steak with skin (6 oz each)

　　

Step 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. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.

　　

Step 2

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

　　

Step 3

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

　　

Step 4

Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.

　　Cooks' notes:

　　• If you aren't able to grill outdoors, fish can be grilled in a well-seasoned large ridged grill pan (without crowding) over moderately high heat, turning over once, until just cooked through, 8 to 9 minutes total. • Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature or reheat to warm before serving.