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The Ultimate Grill-Poached Tomato Butter Halibut

A serving of the Tomato Butter Grilled Halibut with a piece of grilled bread.

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place the baguette pieces and lemon halves cut-side down directly on the grill grates next to the skillet.
  9. 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.
  10. Squeeze the juice from the grilled lemon halves over the fish fillets. Sprinkle the remaining herb mixture over the entire dish.
  11. 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.

Nutrition

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