Grilled Halibut and Leeks with Mustard Vinaigrette

I can't figure out which cooking magazine I got this one from as my tear sheet is in bad shape but in any case, it's good, thanks to whomever came up with it!

We have been using our grill almost every night lately. Food just tastes better when it comes off the grill plus I like the fact that there are less dishes to wash! The grilled leaks and light vinaigrette over the fish are yummy.

The recipe calls for yellow tomatoes which would present a lot better than my picture below but I had an overabundance of the red ones so that is what I used.

Serves 4

Ingredients
1 1/4 pounds fish, halibut steaks, cut 1 inch thick
2 tablespoon vinegar, white balsamic
2 tablespoon mustard, coarse-grain
1 tablespoon water
4 teaspoon oil, olive
4 clove(s) garlic, minced
4 small leek(s)
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
yellow pear-shaped tomatoes, halved (optional)
chives

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

2. 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. In a medium saucepan, combine leeks and a small amount of water. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush with 1 teaspoon of the remaining olive oil.

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

4. Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. 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.