Grill Poached Tomato Butter Halibut (Print)
Succulent halibut poached in rich tomato-butter sauce with subtle smoky grill finish
# What You Need:
→ Fish
01 - 4 halibut fillets (6 oz each), skin removed
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Tomato Butter Sauce
04 - 3 large ripe tomatoes, peeled, seeded, and chopped
05 - 3 tbsp unsalted butter
06 - 2 cloves garlic, minced
07 - 1 small shallot, finely chopped
08 - 1/4 cup dry white wine
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp fresh basil, finely chopped
11 - 1 tbsp olive oil
→ Garnish & Finishing
12 - Fresh basil leaves
13 - Lemon wedges
# How To Make It:
01 - Preheat grill to medium heat, approximately 375°F.
02 - Generously season halibut fillets with kosher salt and freshly ground black pepper on both sides.
03 - Place a large heatproof skillet or grill-safe pan over medium heat. Add olive oil and sauté finely chopped shallot and minced garlic until fragrant, about 1 minute.
04 - Add chopped tomatoes to the pan. Cook, stirring frequently, until tomatoes begin to break down, approximately 3-4 minutes.
05 - Pour in dry white wine and fresh lemon juice. Allow the mixture to simmer until slightly reduced, about 2-3 minutes.
06 - Reduce heat to low. Gradually whisk in unsalted butter, one tablespoon at a time, until sauce becomes silky and emulsified. Stir in finely chopped fresh basil.
07 - Carefully place seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top of each fillet to coat.
08 - Transfer the skillet to the preheated grill and close the lid. Poach the fish in the sauce for 8-12 minutes, until just opaque and flakes easily with a fork.
09 - For enhanced flavor, carefully transfer fillets directly onto grill grates for 1 minute per side to achieve desirable grill marks.
10 - Plate the halibut with additional tomato-butter sauce spooned over each fillet. Garnish with fresh basil leaves and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The tomato butter sauce becomes this silky luxurious pool that youll want to spoon over everything
- Finishing on the grill gives you restaurant quality flavor without any fancy techniques
02 -
- Resist the urge to rush the butter stage, adding it slowly and whisking constantly is what makes the sauce silky instead of separated
- The fish will continue cooking slightly when you take it off the heat, so pull it when it's just barely opaque throughout
03 -
- Pat your halibut completely dry with paper towels before seasoning, this helps it develop better texture in the sauce
- Don't crowd the pan, give each fillet room so they poach evenly instead of steam