Grilled Fish with Herbed Tomato Relish
Plump roma tomatoes, which don't need to be skinned and seeded, are the perfect choice for this fresh-tasting accompaniment to any grilled fish. Remember to chop the herbs just before serving.
2 pounds roma tomatoes, chopped
3 Tbsp. balsamic vinegar
2 large shallots, minced
1 garlic clove, minced
1/3 cup extra-virgin olive oil, plus extra for basting
1 tsp. sea salt
1 tsp. freshly ground pepper
2 pounds firm-textured fish, such as sea bass, halibut or cod
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh fennel sprigs
In a glass or stainless-steel bowl, combine tomatoes, vinegar, shallots, garlic, oil, salt and pepper. Cover and set aside. Lightly brush fish on both sides with oil. Heat a grill or a cast-iron pan to medium heat. Arrange fish on grill and cook over medium heat, basting with olive oil as needed, for 2-3 minutes per side, turning once, or until the fish is cooked through and flakes with a fork. Meanwhile, chop fresh herbs just before serving to release the oils of the herbs and maximize the fragrance of the relish. Add herbs to the tomato mixture, stirring to combine. Serve relish alongside the fish. Serves 6-8.
