Grill-Poached Tomato Butter Halibut
This recipe features succulent halibut fillets gently grill-poached in a vibrant tomato butter sauce with white wine, shallots, and fresh herbs. Served alongside grilled baguette and lemon, it's a flavorful and elegant dish highlighting fresh seafood and bright, aromatic ingredients. Ideal for a sophisticated yet relatively quick meal.
Equipment
- 1 Grill (Outdoor or Indoor Grill Pan) Essential for 'grill-poaching' and toasting the baguette and lemon.
- 1 Large Grill-Safe Skillet Preferably cast iron or a heavy-bottomed stainless steel pan suitable for direct grill heat.
- 1 Sharp Chef's Knife For slicing fennel, shallots, and chopping herbs.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Fish Spatula or Tongs For carefully handling delicate halibut fillets and baguette on the grill.
Ingredients
Main
- 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
- Thinly slice fennel and shallots. Roughly chop mint, parsley, and tarragon, reserving some fennel fronds for garnish. Season halibut fillets generously with kosher salt and black pepper.
- Preheat your grill to medium-high heat. Place a large, grill-safe cast-iron or heavy-bottomed skillet directly on the grates to heat up.
- Add 2 tablespoons of olive oil to the hot skillet. Sauté the sliced shallots and fennel until softened, about 3-5 minutes.
- Add the cherry tomatoes and white wine to the skillet. Bring to a simmer, crushing some of the tomatoes gently to release their juices. Cook for 5-7 minutes until slightly reduced and softened.
- While the sauce simmers, brush the baguette halves and lemon halves with 2 tablespoons of olive oil. Place them directly on the grill grates and grill for 2-3 minutes per side until lightly toasted and marked. Set aside.
- Carefully nestle the seasoned halibut fillets into the simmering tomato mixture in the skillet. Reduce grill heat to medium-low, cover the grill if possible, and 'poach' for 8-12 minutes, or until the fish flakes easily and reaches an internal temperature of 130-135°F (54-57°C).
- Remove the skillet from the grill. Stir in the remaining 3 tablespoons of olive oil and the unsalted butter until melted and emulsified. Add the chopped fresh mint, parsley, and tarragon, stirring to combine. Taste and adjust seasoning.
- Divide the grill-poached halibut and tomato butter sauce among four plates.
- Squeeze the grilled lemon halves over the fish and sauce. Garnish with reserved fennel fronds and additional fresh herbs.
- Serve immediately with the grilled baguette for dipping into the flavorful sauce.
Notes
To ensure the halibut remains moist, avoid overcooking; aim for an internal temperature of 130-135°F (54-57°C) when grill-poaching. The acidity from the wine and tomatoes, balanced with butter, creates a vibrant poaching medium. For optimal flavor, add the fresh herbs (mint, parsley, tarragon) at the very end. Grilling the baguette adds a crucial smoky, crispy element perfect for absorbing the rich tomato butter. Consider a squeeze of grilled lemon and a sprinkle of fennel fronds for a bright finish. Season generously at each stage for a well-rounded dish.