Grilled Halibut & Leeks with Mustard Vinaigrette

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Refrigerate fish until needed. Whisk together balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and 1 clove of the minced garlic in a small bowl. Set aside.

Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain. Combine leeks and a small amount of water in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush with 1 teaspoon of the olive oil.

Stir together the remaining 1 teaspoon olive oil, the remaining 3 cloves garlic, the salt, and pepper. Spread evenly over fish; rub in with your fingers.

Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. If desired, cover grill rack with greased foil before placing fish and leeks on grill. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives.