Grilled Halibut with Charred Tomato Vinaigrette
This recipe presents a Mediterranean-inspired dish featuring grilled skin-on halibut fillets paired with a vibrant, smoky charred tomato vinaigrette. Sliced heirloom tomatoes form the base, topped with tender fish and a bright sauce made from charred cherry tomatoes, white wine vinegar, fresh chives, and basil, creating a light yet flavorful meal.
Equipment
- 1 Grill (Outdoor or Indoor Grill Pan) Essential for charring tomatoes and grilling halibut.
- 1 Large Mixing Bowl For preparing the vinaigrette.
- 1 Cutting Board
- 1 Sharp Chef's Knife For slicing tomatoes and chopping herbs.
- 1 Grill Tongs For handling fish and tomatoes on the grill.
Ingredients
Main
- 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
- Prepare heirloom tomatoes by slicing them 1/4 inch thick, seasoning with salt and pepper, and drizzling with a little olive oil; set aside.
- Pat halibut fillets dry thoroughly and season generously with kosher salt and freshly ground black pepper, then drizzle with olive oil.
- Preheat your grill to medium-high heat; clean and oil the grates to prevent sticking.
- Grill the on-the-vine cherry or cocktail tomatoes until they are charred and just beginning to burst, typically 3-5 minutes, then remove and let cool slightly.
- Roughly chop the charred tomatoes and combine them in a bowl with 6 tablespoons of olive oil, white wine vinegar, chopped chives, and torn basil; season with salt and pepper to taste.
- Place the seasoned halibut fillets, skin-side down, on the hot grill. Cook for 4-6 minutes per side, or until the fish reaches an internal temperature of 130-135°F (54-57°C) and flakes easily.
- Carefully transfer the grilled halibut to a plate and allow it to rest for a few minutes.
- Arrange the sliced heirloom tomatoes beautifully on individual serving plates.
- Place a grilled halibut fillet on top of the heirloom tomatoes on each plate.
- Spoon a generous amount of the charred tomato vinaigrette over the halibut and tomatoes, finishing with a sprinkle of flaky salt and an additional drizzle of olive oil if desired.
Notes
Ensure your grill is impeccably clean and preheated to medium-high heat before cooking to prevent the delicate halibut from sticking. Oil both the fish and the grates. Halibut can dry out quickly, so aim for an internal temperature of 130-135°F (54-57°C); it should flake easily but still be moist. For the charred tomato vinaigrette, the key is high heat to achieve good charring on the cherry tomatoes without overcooking them, which adds a complex, smoky sweetness. Add the fresh chives and basil just before serving to preserve their vibrant color and aromatic oils. A final sprinkle of flaky sea salt elevates both flavor and presentation, adding a pleasant textural contrast.