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The Ultimate Grilled Halibut with Charred Tomato Vinaigrette

Pouring the warm Charred Tomato Vinaigrette over the finished Grilled Halibut.

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.

Ingredients

Scale
  • 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

  1. Prepare a grill for medium-high heat.
  2. Arrange the sliced heirloom tomatoes on a large serving platter and set aside.
  3. 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.
  4. Oil the grill grates well. Place the cherry tomatoes (still on the vine) and the fish fillets skin-side down on the grill.
  5. 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).
  6. Transfer the cooked fish, skin-side down, to the platter with the sliced heirloom tomatoes.
  7. 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.
  8. Blend until the vinaigrette is smooth.
  9. Stir in half of the chopped chives and half of the torn basil into the vinaigrette.
  10. Spoon the warm tomato vinaigrette over the grilled fish and fresh tomatoes on the platter.
  11. Drizzle everything with a bit more olive oil and sprinkle with the remaining chives and basil.
  12. 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.

Nutrition

Find it online: https://cookupjoy.com/grilled-halibut-2/