Grilled Halibut With Tomato Vinaigrette Recipes

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GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE



Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce halibut fillets
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small shallot, thinly sliced
Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
1 teaspoon chopped fresh thyme, plus sprigs for garnish

Steps:

  • Heat a charcoal or gas grill to high.
  • Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
  • While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

GRILLED HALIBUT WITH WARM TOMATO COMPOTE



Grilled Halibut with Warm Tomato Compote image

Categories     Tomato     Low Carb     Quick & Easy     Wheat/Gluten-Free     Halibut     Summer     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

1 1/2 tablespoons butter
2 6- to 7-ounce halibut fillets (each about 1 inch thick)
2 tablespoons chopped shallots
1 cup chopped plum tomatoes (about 5 ounces)
3 tablespoons dry white wine
1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried

Steps:

  • Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine and tarragon and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm.
  • Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.

GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE



Grilled Halibut with Lemongrass Tomato Sauce image

Categories     Tomato     Halibut     Summer     Grill/Barbecue     Shallot     Lemongrass     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

2 small shallots, finely chopped (2 tablespoons)
1 large garlic clove, finely chopped
3 tablespoons olive oil
2 1/2 lbs plum tomatoes, chopped
6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
6 (1-inch-thick) pieces halibut steak with skin (6 oz each)

Steps:

  • Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
  • Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.

GRILLED HALIBUT WITH TOMATOES AND HEARTS OF PALM



Grilled Halibut with Tomatoes and Hearts of Palm image

Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the zest drying out before you use it.

Provided by Seamus Mullen

Categories     Bon Appétit     Quick and Healthy     Dinner     Fish     Seafood     Tomato     Lemon     Halibut

Number Of Ingredients 7

1/4 cup olive oil, plus more for grill and drizzling
1 lemon
4 (5-6-ounce) skinless, boneless halibut fillets
Kosher salt, freshly ground pepper
2 pounds mixed heirloom tomatoes, sliced
1/2 cup sliced drained hearts of palm
Torn basil leaves (for serving)

Steps:

  • Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
  • Meanwhile, combine tomatoes, hearts of palm, and 1/4 cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
  • Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.

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