Grill Poached Tomato Butter Halibut (Printer-Friendly)

Tender halibut poached in rich tomato-butter sauce with subtle grill-smoked 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 your grill to medium heat, approximately 375°F.
02 - Season both sides of each halibut fillet generously with kosher salt and freshly ground black pepper.
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, approximately 3-4 minutes.
05 - Pour in the dry white wine and fresh lemon juice. Allow the mixture to 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 achieves a silky, emulsified consistency. Stir in the chopped fresh basil.
07 - Carefully place the seasoned halibut fillets directly 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 flesh becomes opaque and flakes easily when tested with a fork.
09 - For enhanced flavor and presentation, carefully transfer the fillets directly onto the grill grates. Finish for 1 minute per side to achieve attractive grill marks.
10 - Serve immediately, spooning the remaining tomato-butter sauce generously over each fillet. Garnish with fresh basil leaves and accompany with lemon wedges.

# Expert Advice:

01 -
  • The tomato butter sauce creates an incredibly silky, luxurious poaching liquid that infuses the halibut with flavor
  • Finishing on the grill gives you that subtle smoky essence without drying out the delicate fish
  • Everything cooks in one pan which means less cleanup and more time with friends
02 -
  • Halibut can vary in thickness, so start checking at 8 minutes to avoid overcooking
  • If the sauce seems too thick before adding fish, splash in a little more white wine
  • Letting fish rest for 2 minutes after poaching helps it retain those delicious juices
03 -
  • Substitute cod or sea bass if halibut isn't available, adjusting cooking time for thinner fillets
  • A splash of heavy cream with the butter makes the sauce even richer for special occasions

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