Grill Poached Tomato Butter Halibut (Printable)
Delicate halibut poached in rich tomato-butter sauce with a hint of grill-smoked flavor.
# Ingredient List:
→ Fish
01 - 4 (6 oz) halibut fillets, 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
# Directions:
01 - Preheat grill to medium heat, approximately 375°F.
02 - Season halibut fillets generously 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, stirring occasionally, 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 constantly until sauce achieves a silky consistency. Stir in finely chopped fresh basil.
07 - Carefully arrange seasoned halibut fillets in 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 fish in the sauce for 8-12 minutes, until just opaque and flakes easily with a fork.
09 - For enhanced flavor, carefully transfer halibut directly onto grill grates for 1 minute per side to create signature grill marks.
10 - Serve immediately with additional tomato-butter sauce spooned over each fillet. Garnish with fresh basil leaves and accompany with lemon wedges.
# Expert Tips:
01 -
- The gentle poaching method keeps the halibut impossibly tender while infusing it with that bright tomato butter flavor
- Finishing on the grill adds just enough smokiness to make this feel special without any complicated techniques
02 -
- Never skip the step of adding butter one piece at a time, otherwise your sauce will separate instead of turning silky smooth
- The fish continues cooking after you pull it off the grill, so remove it when it is slightly underdone rather than waiting for perfect opacity
03 -
- Make sure your skillet is truly grill safe, I once melted a plastic handle and learned this lesson the embarrassing way
- If your tomatoes are not perfectly ripe, add a pinch of sugar to help them caramelize properly