Source: George Foreman's Knock-Out-The-Fat Cookbook

Chef Mark's Tomato-Basil Halibut
The Tomato-Basil Sauce is at its most flavorful in the summer and early fall, when vine-ripened tomatoes and garden fresh basil are plentiful.
Serves: makes 4 servings
Prep Time: 20 minutes
Cook Time: sauce 15 minutes/halibut 3 - 4 minutes


1/4 cup extra virgin olive oil
3 heaping tablespoons fresh basil, chopped
3/4 teaspoon fresh ground black pepper
1/2 juice of lemon
2 large garlic clove, minced
1 1/2 - 2 pounds fresh halibut
Dash canola oil, for the grid, if using a grill
2 tablespoons extra virgin olive oil
1/4 cup green onions, chopped
1 cup vine ripened tomatoes, peeled and chopped

To prepare the marinade, combine all the ingredients in a shallow bowl and add the halibut, making sure that it fits snugly and that both sides of the fish are coated. Cover and refrigerate for 2 to 6 hours. To prepare the Tomato-Basil Sauce, heat the oil in a small saucepan over medium heat and saute the green onions and garlic for about 5 minutes. Add the tomatoes, basil, and black pepper, and simmer over low heat for about 10 minutes, or until the sauce thickness a bit. Drain the halibut and reserve the marinade for basting. Allow the fish to sit at room temperature for 30 minutes before grilling. Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, oil the grid and place it above ashen coals. Place the fish directly over the heat and grill for about 5 minutes per side, basting occasionally with the marinade to prevent drying. (Allow 10 minutes of cooking time per 1 inch of thickness.) Be careful not to overcook or the fish will become dry and tough. The fish is done when it is whitish in the center. If using an electric grilling machine, place as many fish steaks or fillets on the grill as will fit at one time. Drizzle a bit of the marinade over the top and grill for about 3 1/2 to 4 minutes, being careful not to overcook or the fish will become dry and tough. The fish is done when it it is whitish in the center. Place a halibut steak or fillet on each plate and spoon a bit of the Tomato-Basil Sauce on the top. Garnish with a couple of basil leaves and serve immediately.