Grilled Halibut with Tomato Vinaigrette


Tomato Vinaigrette
2 ripe beef-steak tomatoes
60ml white wine vinegar
60ml extra virgin olive oil
1/4 red onion (finely chopped)
1 clove of garlic (crushed)
Salt and pepper (to taste)
Grilled Halibut
4 x 100g halibut fillets
Olive oil (for brushing)
Salt and pepper (to taste)
5g fresh thyme sprigs
5g fresh basil leaves

Tomato Vinaigrette
Mark a cross on the bottom of the tomatoes with sharp knife.
Blanch the tomatoes in boiling water for 1 minute.
Drop the tomatoes in iced water, then peel off the skins (save the skins for later).
Remove the seeds for the tomatoes (save the seeds for later).
Finely dice the tomatoes.
Mix half of the diced tomato with the vinegar and garlic and the saved skins and seeds.
Let the tomato mixture sit for 30 minutes, then strain through a cheesecloth without squeezing (to keep the liquid clear).
Dispose of the tomatoes.
Mix the red onion into the remaining liquid and slowly drizzle in the olive oil.
Stir in the remaining diced tomato and season to taste.
Whisk before using.

Grilled Halibut
Preheat the grill on medium high.
Brush the halibut fillets with oil and season lightly.
Place the thyme on the grill tray.
Once it starts smoking, place halibut fillets on the grill tray.
Cook for 8 minutes (keeping an eye on it constantly so it doesn't burn).
Turn the halibut fillets over and cook for 8 minutes, until it flakes easily when touched with a fork.
Plate the halibut fillets and drizzle with tomato vinaigrette.
Tear the basil leaves and drop over the halibut fillets immediately before serving.