Grill Poached Tomato Butter Halibut (Printable Version)
Delicate halibut gently poached in a rich tomato-butter sauce, finished on the grill for smoky depth and served with fresh basil.
# What You'll Need:
→ Fish
01 - 4 (6 oz) halibut fillets, 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, for garnish
13 - Lemon wedges, to serve
# How To Make It:
01 - Preheat your grill to medium heat (about 375°F).
02 - Season halibut fillets with salt and pepper on both sides.
03 - Place a large, heatproof skillet or grill-safe pan over medium heat. Add olive oil. Sauté shallot and garlic until fragrant (about 1 minute).
04 - Add chopped tomatoes. Cook, stirring, until starting to break down (about 3-4 minutes).
05 - Pour in white wine and lemon juice; let simmer until slightly reduced (2-3 minutes).
06 - Reduce heat to low, stir in butter 1 tablespoon at a time until sauce is silky. Add chopped basil.
07 - Carefully place the seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top.
08 - Transfer the skillet or pan to the preheated grill (close lid). Poach fish in the sauce for 8–12 minutes, until just opaque and flakes easily with a fork.
09 - Optional: For added flavor, finish the halibut directly on the grill grates for 1 minute per side to add grill marks.
10 - Serve immediately with extra tomato-butter sauce spooned over the fillets. Garnish with basil and lemon wedges.
# Expert Suggestions:
01 -
- The tomato butter sauce creates this luxurious bath that keeps the halibut from drying out, even if you get distracted by guests
- That subtle kiss of grill flavor makes restaurant-quality seafood feel totally approachable for a weeknight
02 -
- The poaching time depends on thickness, I have learned that checking at eight minutes prevents overcooking
- Butter can separate if the heat is too high, keep it low and steady for that restaurant-style emulsion
03 -
- Pat the halibut completely dry before seasoning, this helps it develop better texture even while poaching
- Warm your plates slightly, the sauce stays silky longer and the eating experience feels much more luxurious