4 fish steaks, such as halibut, swordfish, tuna or salmon at least 3/4 inch thick
olive oil
salt and black pepper
fresh basil leaves and summer squash slices for garnish
hot cooked seasoned noodles
Prepare Tomato Basil butter Sauce; set aside. Rinse fish; pat dry with paper towels. Brush one side of fish lightly with oil; season with salt and pepper. Oil hot grid to help prevent sticking. Grill fish, oil side down, on a covered grill, over medium Kingsford briquets, 6 to 10 minutes. halfway through cooking time, brush top with oil and season with salt and pepper, then turn and continue grilling until fish turns from translucent to opaque throughout. Grilling time depends on the thickness of fish; allow 3 to 5 minutes for each 1/2 inch of thickness. Serve with Tomato Basil butter Sauce. Garnish with basil leaves and squash slices. Serve with noodles, if desired. Makes 4 servings
Tomato Basil Butter Sauce
4 tablespoons butter softened, divided
1 1/2 cups chopped seeded peeled tomatoes
1/2 teaspoon sugar
1 clove garlic, minced
salt and black pepper
1 1/2 tablespoons very finely chopped fresh basil
Melt 1 tablespoon butter in a small skillet. Add tomato, sugar and garlic. Cook over medium low heat, stirring frequently, until liquid evaporates and mixture thickens. Remove pan from heat; stir in remaining butter until mixture has a saucelike consistency. Season to taste with salt and pepper, then stir in basil. Makes about 1 cup.
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