Grilled Halibut With Rosemary And Tomato Basil Sauce Recipes

GRILLED HALIBUT WITH ROSEMARY AND TOMATO-BASIL SAUCE

Steps:

• Place halibut in a large, shallow dish.
• In a small bowl, mix together lemon juice, oil and rosemary.
• Season with salt and pepper to taste.
• Pour marinade over fish and turn to coat both sides.
• Cover and refrigerate for at least 30 minutes or up to 4 hours.
• Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
• Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind.
• Whisk together until well blended.
• Season with salt and pepper to taste.
• Heat sauce on low heat until warm.
• Place grilled fish on large serving platter and spoon sauce over top.
• Serve immediately.

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

GRILLED HALIBUT WITH TOMATO-BASIL SALSA

Steps:

• In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
• Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
• Preheat your grill to medium high.
• If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
• Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
• Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.