Grill Poached Tomato Butter Halibut (Print)

Succulent halibut gently poached in silky tomato-butter sauce with a hint of grill smoke

# What You 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 Make It:

01 - Preheat grill to medium heat, approximately 375°F.
02 - Season halibut fillets thoroughly with kosher salt and freshly ground black pepper on both sides.
03 - Place a large 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 frequently, until tomatoes begin to break down, approximately 3-4 minutes.
05 - Pour in dry white wine and fresh lemon juice. Let the mixture simmer until slightly reduced, about 2-3 minutes.
06 - Reduce heat to low. Stir in unsalted butter 1 tablespoon at a time until sauce becomes silky and emulsified. Add finely chopped fresh basil.
07 - Carefully place seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top of each fillet.
08 - Transfer the skillet or pan 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, finish halibut directly on grill grates for 1 minute per side to add distinct grill marks.
10 - Serve immediately with extra tomato-butter sauce spooned over the fillets. Garnish with fresh basil leaves and lemon wedges.

# Expert Tips:

01 -
  • The tomato butter sauce creates this incredible velvety embrace around the fish that keeps everything impossibly moist
  • You get those gorgeous grill marks and subtle smokiness without risking dry overcooked seafood because the poaching method protects the delicate flesh
  • This looks and tastes like something from a high end restaurant but comes together in under 40 minutes with mostly pantry staples
02 -
  • The skillet you use must be completely grill safe or you will have a disastrous mess and potentially damage your grill
  • Keep the lid closed while grill poaching because that trapped steam is what creates the gentle cooking environment
  • Timing is everything with halibut since it goes from perfectly cooked to dry in moments so start checking at the eight minute mark
03 -
  • Peel tomatoes easily by scoring an X on the bottom and dropping them in boiling water for 30 seconds then shocking in ice water
  • If the sauce seems too thick you can add a splash more wine or even a bit of fish stock to reach that perfect consistency
  • Leftover sauce is incredible tossed with pasta the next day or even used as a base for shrimp

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