Grill Poached Tomato Butter Halibut (Print View)

Delicate halibut poached in rich tomato-butter sauce with a hint of smoky grill flavor

# 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, for garnish
13 - Lemon wedges, to serve

# How to Make It:

01 - Preheat grill to medium heat (375°F).
02 - Season halibut fillets with salt and pepper on both sides.
03 - Place a heatproof skillet over medium heat. Add olive oil. Sauté shallot and garlic until fragrant, about 1 minute.
04 - Add chopped tomatoes. Cook, stirring, until starting to break down, about 3-4 minutes.
05 - Pour in white wine and lemon juice. Simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Stir in butter 1 tablespoon at a time until sauce is silky. Add chopped basil.
07 - Carefully place seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top.
08 - Transfer skillet to preheated grill and close lid. Poach fish in sauce for 8-12 minutes, until just opaque and flakes easily with a fork.
09 - For added flavor, finish halibut directly on grill grates for 1 minute per side to add grill marks.
10 - Serve immediately with extra tomato-butter sauce spooned over fillets. Garnish with basil and lemon wedges.

# Expert Tips:

01 -
  • The tomato butter sauce becomes this luxurious velvety blanket that keeps the fish impossibly moist
  • You get the best of both worlds, gentle poaching and that kiss of grill flavor only fire can provide
02 -
  • Halibut can go from perfectly cooked to dry in seconds, so watch closely and pull it when there is just a hint of translucency in the center
  • If your sauce looks too thin before adding the fish, let it reduce for another minute or two, but remember it will thicken slightly as it sits
03 -
  • Room temperature butter incorporates into the sauce more smoothly than cold straight from the fridge
  • If you want to make this indoors, a well seasoned cast iron skillet works beautifully on the stove

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