Grill Poached Tomato Butter Halibut (Print Version)
Tender halibut poached in silky tomato-butter sauce with smoky grill finish
# 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
13 - Lemon wedges
# How-To:
01 - Preheat your 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 large, heatproof skillet or grill-safe pan over medium heat. Add olive oil and sauté the finely chopped shallot and minced garlic until fragrant, about 1 minute.
04 - Add the chopped tomatoes to the pan. Cook, stirring frequently, until they begin to break down and soften, approximately 3-4 minutes.
05 - Pour in the dry white wine and fresh lemon juice. Let the mixture simmer until slightly reduced, about 2-3 minutes.
06 - Reduce heat to low. Gradually whisk in the unsalted butter, one tablespoon at a time, until the sauce becomes silky and emulsified. Stir in the chopped fresh basil.
07 - Carefully arrange the seasoned halibut fillets into the tomato-butter sauce. Spoon some of the sauce over the top of each fillet.
08 - Transfer the skillet to the preheated grill and close the lid. Poach the fish in the sauce for 8-12 minutes, or until the halibut becomes opaque throughout and flakes easily with a fork.
09 - For enhanced flavor and presentation, carefully move the halibut directly onto the grill grates for 1 minute per side to create beautiful grill marks.
10 - Serve immediately, spooning the remaining tomato-butter sauce over each fillet. Garnish with fresh basil leaves and accompany with lemon wedges.
# Expert Advice:
01 -
- The gentle poaching method keeps halibut impossibly tender while the grill adds that subtle smoky kiss you can only get outdoors
- That tomato butter sauce becomes this luxurious, velvety blanket that makes everything it touches feel like a restaurant meal
02 -
- Halibut can go from perfect to dry in seconds, so watch closely during those last few minutes and trust the flake test over the clock
- Adding cold butter straight into hot sauce can break it, so let the sauce cool slightly off the heat before you start whisking in the butter
03 -
- Pat the halibut completely dry with paper towels before seasoning, because any moisture on the surface will steam instead of letting the fish properly poach in that sauce
- A splash of cream added with the butter makes the sauce even more luxurious and helps it cling to every bite