Halibut with Barbecue Tomato Sauce and Honey Mustard Polenta Rachael Ray   From Every Day with Rachael Ray May 2008 SERVES 4 1 pint grape tomatoes 3 tablespoons extra-virgin olive oil (EVOO) Salt and pepper Four 1-inch-thick halibut steaks (6 to 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 2 cups chicken broth 1 cup milk 1 cup quick-cooking polenta 1/4 cup honey mustard 1 tablespoon butter 1. Preheat the oven to 400°. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper. Roast until charred, about 15 minutes. 2. Preheat 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.) 3. 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. 4. In another medium saucepan, bring the chicken broth and milk to a boil over medium-high heat. Whisk in the polenta and cook, whisking, until thickened, 2 to 3 minutes. Stir in the honey mustard and butter; season with salt and pepper. 5. Top the fish with the tomato sauce and serve with the polenta.

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