Name: Grilled Halibut with Lima Bean and Roasted Tomato Sauce
Cook time: 1 1/2 hr
Total time: 1 3/4 hr
Yield: Makes 6 servings
Ingredients: 4 large tomatoes (preferably heirloom; 2 lb total); 3 garlic cloves, cut lengthwise into slivers; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 2 lb fresh lima or fava beans in pod, shelled, or 10 oz frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed; 1/2 cup chopped fresh basil; 1 to 2 tablespoons fresh lemon juice; 6 (6-oz) pieces halibut fillet (1 1/4 to 1 1/2 inches thick)

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Grilled Halibut with Lima Bean and Roasted Tomato SauceJohn Kernick

Since lima and fava beans have a shorter growing season than most local tomatoes, we've given frozen edamame, available year-round, as an alternative to make this recipe more versatile.

Cooks' notes:

· If you aren't able to grill outdoors, fish can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. · Fish can be seasoned 1 hour ahead and chilled, covered. · Be aware that fava beans can cause a potentially fatal reaction in some people of Mediterranean, African, and Pacific Rim descent. · Beans can be cooked and peeled 1 day ahead, then chilled in a sealed plastic bag. · Bean and roasted tomato sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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