Grill Poached Tomato Butter Halibut (Printable Version)
Tender halibut poached in silky tomato-butter sauce with a hint of grill-smoked perfection
# What You'll 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, for garnish
13 - Lemon wedges, to serve
# How To Make:
01 - Preheat grill to medium heat (approximately 375°F).
02 - Season halibut fillets thoroughly 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, approximately 1 minute.
04 - Add chopped tomatoes to the pan. Cook, stirring frequently, until tomatoes begin to break down, about 3-4 minutes.
05 - Pour in dry white wine and fresh lemon juice. Allow the mixture to simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Gradually whisk in unsalted butter, one tablespoon at a time, until sauce achieves a silky consistency. 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 ensure even coating.
08 - Transfer the skillet or pan to the preheated grill and close the lid. Poach fish in the sauce for 8-12 minutes, until just opaque and flakes easily with a fork.
09 - For enhanced flavor, finish halibut directly on grill grates for 1 minute per side to create distinctive grill marks.
10 - Serve immediately with additional tomato-butter sauce spooned over fillets. Garnish with fresh basil leaves and accompany with lemon wedges.
# Expert Tips:
01 -
- The combination of silky tomato butter sauce and tender halibut feels restaurant fancy but comes together in under 40 minutes
- You get the best of both worlds: delicate poached texture with that irresistible grilled flavor people cant quite pinpoint
02 -
- Resist the urge to crank up the heat, as aggressive boiling will cause the butter to separate and leave you with a broken, oily sauce
- The fish continues cooking after you remove it from the grill, so pull it when there is still a tiny bit of translucency in the center
03 -
- Pat the halibut completely dry before seasoning, as excess water creates steam and prevents the fish from absorbing the sauce flavors
- Have all your ingredients prepped before you start cooking since the sauce comes together quickly once you hit the stove