The Ultimate Grilled Halibut with Charred Tomato Vinaigrette
An elegant and healthy grilled seafood dish featuring skin-on halibut fillets served with a unique charred tomato vinaigrette. The halibut and on-the-vine cherry tomatoes are cooked together on a medium-high grill. The charred tomatoes are then blended into a smooth, smoky vinaigrette. The finished fish is served over a bed of fresh heirloom tomato slices and drizzled with the warm vinaigrette, then garnished with fresh chives, basil, and flaky salt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Blending
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 2 pounds heirloom tomatoes, sliced 1/4 inch thick
- Four 6- to 8-ounce skin-on halibut fillets
- 6 tablespoons olive oil, plus more for grilling and drizzling
- Kosher salt and freshly ground black pepper
- 12 ounces on-the-vine cherry or cocktail tomatoes
- 2 tablespoons white wine vinegar
- 1/4 cup chopped chives
- 1/2 cup basil leaves, torn
- Flaky salt, for serving
Instructions
- Prepare a grill for medium-high heat.
- Arrange the sliced heirloom tomatoes on a large serving platter and set aside.
- Pat the skin of the halibut fillets dry with a paper towel. Brush the fillets all over with olive oil and season the flesh generously with salt and pepper.
- Oil the grill grates well. Place the cherry tomatoes (still on the vine) and the fish fillets skin-side down on the grill.
- Cover the grill and cook until the tomatoes are charred and starting to split (about 5 minutes) and the halibut is just cooked through (about 10 minutes).
- Transfer the cooked fish, skin-side down, to the platter with the sliced heirloom tomatoes.
- Place the charred cherry tomatoes in a blender, discarding the vine. Add 6 tablespoons of olive oil, the white wine vinegar, 1 teaspoon of kosher salt, and several grinds of black pepper.
- Blend until the vinaigrette is smooth.
- Stir in half of the chopped chives and half of the torn basil into the vinaigrette.
- Spoon the warm tomato vinaigrette over the grilled fish and fresh tomatoes on the platter.
- Drizzle everything with a bit more olive oil and sprinkle with the remaining chives and basil.
- Finish with a sprinkle of flaky salt and serve immediately.
Notes
- Patting the halibut skin dry before oiling helps it to become crispier on the grill.
- Oiling the grill grates is an important step to prevent the fish skin from sticking.
- The fish and cherry tomatoes are cooked at the same time for efficiency.
- The vinaigrette is made from the tomatoes immediately after they come off the grill, so it is served warm over the fish.
- Ingredient substitutions are noted as being available on the source website.
Find it online: https://cookupjoy.com/grilled-halibut-2/