Grill Poached Tomato Butter Halibut (Printable)
Delicate halibut poached in rich tomato-butter sauce with a smoky grill finish
# What You'll Need:
→ 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
# How-To Steps:
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 shallot and 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 white wine and lemon juice. Allow the mixture to simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Incorporate butter one tablespoon at a time, stirring constantly until sauce becomes silky and emulsified. Stir in chopped basil.
07 - Carefully place seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top of each fillet.
08 - Transfer the skillet to the preheated grill and close the lid. Poach fish in 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 fillets. Garnish with fresh basil leaves and lemon wedges.
# Expert Advice:
01 -
- The tomato butter sauce becomes this silky, luxurious pool that infuses the fish with flavor from the inside out
- Grilling adds this subtle smoky undertone you just cannot replicate indoors
- Its fancy enough for dinner guests but comes together in under 40 minutes
02 -
- The first time I rushed the butter step and dumped it all in at once, my sauce broke into this oily mess
- Closing the grill lid is what actually poaches the fish, so resist the urge to keep checking and let it work
03 -
- Pat the halibut completely dry before seasoning, wet fish creates steam and messes up the sauce texture
- If your sauce seems too acidic at any point, add another teaspoon of butter to round it out