The Ultimate Grill-Poached Tomato Butter Halibut
A sophisticated one-skillet meal cooked entirely on the grill. This recipe features skinless halibut fillets gently poached in a flavorful broth of white wine, butter, and burst cherry tomatoes. The sauce is built with a base of sautéed fennel and shallots. The dish is brightened with a mixture of fresh mint, parsley, and tarragon, and served with grilled baguette and charred lemon halves for a complete and elegant summer dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Poaching, Sautéing
- Cuisine: Mediterranean
Ingredients
- Four 6-ounce skinless halibut fillets
- 7 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 baguette, halved lengthwise and cut into 4 pieces
- 1 lemon, halved
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 1 small bulb fennel, thinly sliced, fronds reserved
- 2 medium or 1 large shallot, thinly sliced
- 24 ounces multi-colored cherry or grape tomatoes
- 1 cup white wine
- 2 tablespoons unsalted butter
Instructions
- Prepare a grill for medium-high heat. Place a 12-inch enameled cast-iron skillet or braiser on the grill to preheat for about 10 minutes until very hot.
- Meanwhile, prepare the ingredients. Drizzle the halibut fillets with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Drizzle the baguette pieces with 2 tablespoons of oil and the cut side of the lemon halves with 1 tablespoon of oil.
- In a small bowl, toss together the chopped mint, parsley, and tarragon. Chop enough of the reserved fennel fronds to yield 2 tablespoons and add them to the herb mixture.
- Drizzle the remaining 2 tablespoons of oil into the hot skillet on the grill. Add the sliced shallots and fennel. Cover the grill and cook for 3-5 minutes, stirring occasionally, until softened and browning.
- Stir in the tomatoes and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cover and cook for another 3-5 minutes until the tomatoes begin to burst.
- Add the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Stir in the butter and bring the sauce to a simmer.
- Sprinkle half of the fresh herb mixture into the sauce. Nestle the seasoned halibut fillets into the tomato mixture. Cover the grill and cook for about 4 minutes.
- Place the baguette pieces and lemon halves cut-side down directly on the grill grates next to the skillet.
- Cover the grill and continue to cook for about another 5 minutes, until the fish is turning opaque and the bread and lemons are lightly charred.
- Squeeze the juice from the grilled lemon halves over the fish fillets. Sprinkle the remaining herb mixture over the entire dish.
- Serve immediately with the grilled bread.
Notes
- Special Equipment: This recipe requires a grill and a large (12-inch) oven-safe or cast-iron skillet.
- Preheating the skillet on the grill is a key step to ensure the vegetables sauté properly.
- ‘Grill-poaching’ is the technique of cooking the fish in a simmering liquid directly on the grill.
- Don’t forget to scrape the bottom of the pan after adding the wine to incorporate all the flavorful browned bits into the sauce.
- Ingredient substitutions are noted as being available on the source website.
Find it online: https://cookupjoy.com/grilled-halibut/