Grilled Fish (Halibut)

Freshly ground black pepper

1/4 cup olive oil

2 tablespoons finely chopped fresh basil

4 six-ounce halibut steaks or fillets

Mix together pepper, olive oil and basil.  Pour over fish and marinate for one hour.

Grill on high heat for four minutes per side.  The fish is done when little white bubbles appear on flesh.  Serve with tapenade relish.  Serves 4.

Tapenade Relish:

1/2 cup sun dried tomatoes, soaked in hot water for 30 minutes.

1/2 cup chopped black olives

2 cloves garlic, crushed

1 tablespoon fresh basil, finely chopped

2 tablespoons olive oil

1 teaspoon balsamic vinegar

Drain tomatoes and chop all ingredients together into a paste.  Season with salt and pepper.