Grill Poached Tomato Butter Halibut (Print View)

Delicate halibut poached in creamy tomato-butter sauce, finished on the grill for light smoky flavors.

# What You 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 Steps:

01 - Preheat your grill to medium heat, approximately 375°F.
02 - Season halibut fillets evenly with kosher salt and freshly ground black pepper on both sides.
03 - Place a large 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 dry white wine and fresh lemon juice. Allow mixture to simmer until slightly reduced, 2-3 minutes.
06 - Reduce heat to low. Gradually whisk in butter 1 tablespoon at a time until sauce achieves silky consistency. Stir in chopped basil.
07 - Carefully place seasoned halibut fillets into the tomato-butter sauce. Spoon sauce over the top of each fillet.
08 - Transfer skillet to the preheated grill and close lid. Poach fish in sauce for 8-12 minutes until just opaque and flakes easily with a fork.
09 - For enhanced flavor and presentation, finish halibut directly on grill grates for 1 minute per side to create grill marks.
10 - Serve immediately with additional tomato-butter sauce spooned over fillets. Garnish with fresh basil leaves and lemon wedges.

# Expert Hints:

01 -
  • The gentle poaching method keeps halibut restaurant moist every single time
  • That smoky finish from the grill adds something you cannot replicate indoors
  • The tomato butter sauce is good enough to eat with a spoon all on its own
02 -
  • Do not rush adding the butter. If your sauce is too hot, the butter will separate into an oily mess instead of creating that silky emulsion.
  • Halibut continues cooking after you remove it from heat. Pull it when it is slightly underdone rather than risk drying it out.
  • The grill step is optional but absolutely worth it. That subtle smoke flavor transforms this from a really good fish dish into something people talk about for weeks.
03 -
  • If you do not have a grill safe skillet, make the sauce on the stove and transfer everything to a foil pan for the grill
  • Peeled and seeded tomatoes might seem fussy, but they make a huge difference in the final texture
  • Leftover sauce keeps well in the refrigerator for two days and is incredible over scrambled eggs

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