Grill Poached Tomato Butter Halibut (Print Version)
Tender halibut poached in rich tomato-butter sauce with smoky grill finish
# 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 for serving
# Step-by-Step Guide:
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 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 skillet. Cook, stirring frequently, until tomatoes begin to break down, approximately 3-4 minutes.
05 - Pour in dry white wine and fresh lemon juice. Let mixture simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Gradually whisk in unsalted butter, 1 tablespoon at a time, until sauce becomes silky and emulsified. Stir in chopped fresh basil.
07 - Carefully place seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top of each fillet.
08 - Transfer skillet to preheated grill and close lid. Poach fish in sauce for 8-12 minutes, until fillets are just opaque and flake easily with a fork.
09 - For enhanced flavor and presentation, finish halibut directly on grill grates for 1 minute per side to achieve char marks.
10 - Serve immediately, spooning extra tomato-butter sauce over each fillet. Garnish with fresh basil leaves and accompany with lemon wedges.
# Expert Suggestions:
01 -
- The tomato butter sauce creates its own serving vessel, so every bite stays impossibly moist
- That hint of smoke from the grill sneaks in underneath, making something restaurant-quality feel totally achievable
02 -
- Dont let the sauce come to a rolling boil once the butter is added or it will separate and turn oily
- The fish continues cooking after you remove it from the heat, so pull it when it's slightly underdone
03 -
- Peel tomatoes by scoring an X on the bottom, blanching in boiling water for 30 seconds, then shocking in ice water
- Let the pan cool slightly on the grill before moving it to avoid any accidental burns