Ingredients
1 pint grape tomatoes
3 tablespoons extra virgin olive oil (EVOO)
Salt and pepper
Four 1-inch-thick halibut steaks (6-8 ounces each)
3 scallions, finely chopped
2 teaspoons grated lime peel
4 slices center-cut bacon or black pepper bacon, chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 teaspoons hot pepper sauce
1 teaspoon Worcestershire sauce
Preparation
Pre-heat the oven to 400°F. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper. Roast until charred, about 15 minutes.
Pre-heat a grill or grill pan to medium-high. Rub the halibut with 1 tablespoon EVOO, the scallions, lime peel, salt and pepper. Grill, turning once, until cooked through, about 8 minutes. (Or roast in the oven for 10 minutes.)
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the bacon and cook for 3 minutes. Drain off all but about 2 tablespoons of the fat. Add the onion and garlic and cook for 3 minutes. Stir in the vinegar, brown sugar, hot sauce and Worcestershire sauce. Add the tomatoes and mash together. Top fish with the tomato sauce and serve
