6 Roma tomatoes, halved
1 large sweet onion, cut into ¼-inch slices
4 cloves roasted garlic
¾ cup extra-virgin olive oil
Salt and black pepper, to taste
4 6 to 8-ounce boneless, skinless pike fillets
Preheat grill to medium-high heat. Drizzle tomatoes, onion and garlic with 2 tbsp oil. Grill until vegetables begin to char (5 to 10 minutes). Remove from grill and allow to cool.
Place tomatoes, onion and garlic in a food processor and pulse briefly. Add ½ cup oil and season with salt and pepper. Pulse until ingredients are combined, but resulting sauce still has some texture.
Drizzle remaining oil on pike and grill over medium-high heat until fish is cooked through. Season with salt and pepper.
- Ladle sauce, either heated or at room temperature, over fish. Serve with grilled zucchini, asparagus, mushrooms or potato wedges, and crunchy coleslaw.