Grill Poached Tomato Butter Halibut (Print Page)
Succulent halibut poached in rich tomato-butter sauce with a subtle grilled smoky finish.
# 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 for serving
# Directions:
01 - Preheat grill to medium heat (approximately 375°F).
02 - Season both sides of halibut fillets generously with kosher salt and freshly ground black pepper.
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, approximately 1 minute.
04 - Add chopped tomatoes to the pan. Cook while stirring continuously until tomatoes begin to break down, about 3-4 minutes.
05 - Pour in dry white wine and fresh lemon juice. Let the mixture simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Gradually whisk in unsalted butter one tablespoon at a time until sauce achieves a silky consistency. Stir in 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 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, transfer halibut directly onto grill grates for 1 minute per side to create attractive grill marks.
10 - Serve immediately with extra tomato-butter sauce spooned over fillets. Garnish with fresh basil leaves and lemon wedges.
# Expert Tips:
01 -
- The tomato-butter sauce creates this velvety pool that keeps the fish impossibly tender while infusing every bite with bright, summery flavor
- Finishing on the grill gives you that subtle smoky kiss without drying out the delicate halibut
02 -
- Don't rush the butter step, adding it too quickly will cause the sauce to separate and look greasy instead of velvety
- Halibut can go from perfectly cooked to dry in seconds, so start checking at 8 minutes and trust your eyes over the timer
03 -
- If your tomatoes aren't perfectly ripe, add a pinch of sugar to help them break down and develop that natural sweetness
- Let the fish rest for 2 minutes after grilling before serving, it helps the juices redistribute and keeps everything moist