Grilled halibut served with a roasted broad bean and tomato sauce is an easy and healthy way to cook this white fish. Lima beans can easily be substituted for another bean, such as edamame, and the end result will still be a delicious dish. This recipe makes 6 servings and will take just under 2 hours to complete from start to finish. You need 6 fresh steaks, tomatoes, beans, seasonings, and a preheated oven at 450 degrees Fahrenheit to start the recipe. Atlantic halibut is dying out, so Pacific fillets, like those from Alaska, are the best choice for your kitchen.

Tomatoes: Start by preparing 4 large tomatoes. Core each one and cut in half before sticking in pieces of garlic, sprinkled with salt and pepper on top. In a greased baking dish, place each of the tomatoes cut side up and drizzle with olive oil. Roast the tomatoes in the oven for about 15-20 minutes, which is when they should be softening.

Beans: No matter what beans you decide to make the dish with, they must be peeled. You will need 2 pounds of fresh beans or 10 ounces of frozen beans (not thawed). Cook beans until tender in boiling salted water. After draining them, let them sit for about 10 minutes to cool before removing the skins. Then chop the beans, not too small, and combine them with the chopped tomatoes in the same way.

Dip: Once you’ve finished chopping the roasted beans and tomatoes, toss them with lemon juice, salt, pepper, olive oil, and ½ cup chopped fresh basil to make the sauce for the fish.

Fish: Prepare your grill properly, depending on the type you are using. The fire should be medium to high. While grill is heating, towel dry halibut fillets and sprinkle salt and pepper on both sides of each. Grill the steaks for 6 to 8 minutes, when they should be cooked through. Turn them over once during the cooking process so they cook on both sides.

Service: Once the halibut is grilled, it’s ready to serve your dish. Top each fillet with the Roasted Tomato Bean Sauce and enjoy!