Grill Poached Tomato Butter Halibut (Printer-Friendly)

Tender halibut poached in rich tomato-butter sauce, finished on the grill for subtle smoky flavor.

# What You’ll Need:

→ Fish

01 - 4 halibut fillets (6 oz each), 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
13 - Lemon wedges

# How To Make It:

01 - Preheat grill to medium heat (375°F).
02 - Season halibut fillets generously with salt and pepper on both sides.
03 - Place a heatproof skillet or grill-safe pan over medium heat. Add olive oil and sauté shallot and garlic until fragrant, about 1 minute.
04 - Add chopped tomatoes to the pan. Cook, stirring frequently, until tomatoes begin to break down, approximately 3-4 minutes.
05 - Pour in white wine and lemon juice. Allow mixture to simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Whisk in butter one tablespoon at a time until fully incorporated and sauce achieves silky consistency. Stir in chopped fresh basil.
07 - Carefully place seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top of each fillet to ensure even coating.
08 - Transfer skillet to preheated grill and close the lid. Poach fish in sauce for 8-12 minutes until just opaque throughout and flakes easily with a fork.
09 - For enhanced flavor and presentation, transfer fillets directly to grill grates for 1 minute per side to create signature grill marks.
10 - Arrange halibut on serving plates, spooning additional tomato-butter sauce over each fillet. Garnish generously with fresh basil leaves and serve with lemon wedges alongside.

# Helpful Hints:

01 -
  • The tomato-butter sauce becomes this velvety, luxurious thing that makes you feel like you're dining at a waterfront restaurant
  • Poaching on the grill keeps the halibut impossibly tender while infusing it with just enough smoke to taste like summer
  • Everything cooks in one pan, meaning less cleanup and more time with a cold drink in hand
02 -
  • Overcooking halibut is tragic, so pull it when it's just barely opaque throughout
  • Adding butter too quickly will cause the sauce to separate, so take your time and whisk continuously
  • A truly grill-safe pan is essential, and I learned the hard way that not all skillets can handle direct grill heat
03 -
  • Peel tomatoes by scoring an X on the bottom, blanching in boiling water for 30 seconds, then shocking in ice water
  • Let the fish rest in the warm sauce for a few minutes before serving so it absorbs even more flavor

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