Grilledhalibutwithtomatobasilsalsa Recipes

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

GRILLED HALIBUT FILLETS WITH TOMATO AND DILL

Steps:

• Preheat the boiler.
• Brush the fish with 1 tablespoons of the oil, season with salt and pepper and place under the broiler for 5 minutes per side or until the fish flakes readily with a fork.
• Meanwhile, make the sauce by heating the remaining 1 tablespoons of olive oil in a frying pan.
• Add green onions and cook until translucent but not browned.
• Add dill and tomato halves.
• Cook until tomatoes are just soft and releasing a little juice.
• Season with salt and pepper to taste and serve spooned over the fish.

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.

GRILLED HALIBUT WITH SUMMER SALSA

Steps:

• For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
• For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
• Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!

GRILLED HALIBUT

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

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.