Grill Poached Tomato Butter Halibut (Printable Version)

Tender halibut poached in rich tomato-butter sauce with a hint of grill smoke, finished with fresh basil and lemon.

# 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, to serve

# Method:

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 frequently, until tomatoes begin to break down, approximately 3-4 minutes.
05 - Pour in white wine and lemon juice. Let the mixture simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Stir in butter 1 tablespoon at a time, allowing each addition to melt completely before adding the next. Sauce should become silky and emulsified. Fold 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 the sauce for 8-12 minutes, until just opaque and flakes easily with a fork.
09 - For enhanced smoky flavor, carefully transfer halibut directly to grill grates for 1 minute per side to create grill marks.
10 - Serve immediately, spooning extra tomato-butter sauce over each fillet. Garnish with fresh basil leaves and accompany with lemon wedges.

# Expert Tricks:

01 -
  • The tomato butter sauce creates this velvety rich base that keeps the halibut impossibly tender
  • You get that gorgeous grill flavor without ever risking dry overcooked fish
  • Everything happens in one pan which means maximum flavor and minimum cleanup
02 -
  • Dont rush adding the butter to the sauce whisking it in slowly prevents it from separating
  • The fish continues cooking after you pull it so take it off when its slightly underdone
  • Keep the grill lid closed while poaching to maintain even heat
03 -
  • If the sauce seems too thick add a splash of the pasta water you are serving alongside
  • Letting the fish rest for 2 minutes before serving helps it retain moisture

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