Grill Poached Tomato Butter Halibut (Print)
Tender halibut in rich tomato-butter sauce with a hint of smoky grill flavor.
# Ingredient List:
→ 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 for serving
# How-To Steps:
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 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 while stirring 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. Incorporate unsalted butter one tablespoon at a time, stirring continuously 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 generously over the top of each fillet.
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 and presentation, 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 the fillets. Garnish with fresh basil leaves and accompany with lemon wedges.
# Expert Suggestions:
01 -
- The tomato butter sauce creates its own silky self basting environment so the fish stays incredibly moist without any effort on your part
- You get that gorgeous grill kissed flavor without risking the fish sticking to the grates or falling apart
02 -
- Do not let the sauce come to a rolling boil once the butter is added or it will separate and lose that silky emulsified texture
- The fish continues cooking after you take it off the grill so pull it when it is slightly underdone for the most tender results
03 -
- Patting the fish completely dry before seasoning helps it develop better texture even though it is being poached
- Let the sauce cool slightly before whisking in the butter to prevent separation and achieve that restaurant quality sheen