Instructions: Preheat a grill on medium.

For the Sauce: Cut the onion crosswise into 1/2-inch slices. Core the plum tomatoes, remove seeds and cut them crosswise into 1/2-inch slices. Brush both sides of the onion and tomato slices with the oil and season with salt and pepper. Grill the onion and tomato slices in a grill basket directly over the heat, turning once, until soft. The onions need 12 to 14 minutes, the tomatoes 9 to 10 minutes.

Meanwhile, place the sun-dried tomatoes in a bowl and add the boiling water. Set aside for 15 minutes. Transfer the tomatoes to a food processor or blender; reserve the soaking water. Add the grilled onions to the tomatoes in the food processor and blend. With the processor running, add the cream, vinegar and tarragon. Add enough of the reserved water to make a smooth sauce. Season with salt and pepper to taste.

Transfer the sauce to a small saucepan over low heat and keep warm.

For the Halibut: Brush the halibut with the oil and season with salt and pepper to taste. Grill the halibut fillets directly over the heat, turning once, until the fish just begins to flake when tested with a fork, about 8 minutes total.

This recipe yields 4 servings.

Comments: The concentrated flavors of grilled tomatoes and onions plus the punch of sun-dried tomatoes impart a robust character to this simple sauce. A little goes a long way to perk up a mild-tasting fish like halibut. Be careful not to overcook the fish; it is rather lean and dries out easily.

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