Grilled Halibut And Tomato Packets Recipes

5-INGREDIENT GRILLED HALIBUT POUCHES WITH CORN AND TOMATOES

Steps:

• Preheat a grill for cooking over medium heat (350 to 400 degrees F). Tear off four 15-by-12-inch sheets of aluminum foil. Arrange the sheets vertically and place a piece of halibut just below the center of each. Rub with the garlic and sprinkle with 1/4 teaspoon salt.
• Sprinkle the tomatoes and corn around the halibut, distributing equally among the 4 pieces. Sprinkle the halibut and the vegetables with freshly ground black pepper.
• Fold the foil over and seal upward on all sides to keep the juices in, leaving a small vent for steam to escape. Place the pouches on the grill, cover and cook until you hear sizzling, about 10 minutes. Remove 1 pouch and carefully open (the steam will be hot!) to check that the halibut is cooked through. It should be somewhat firm in the middle, and the color should be creamy opaque white. Allow the fish to rest for a couple of minutes before cutting into it.
• Sprinkle with the basil and drizzle with 2 teaspoons olive oil for added richness if desired. Serve.

GRILLED HALIBUT WITH HEIRLOOM TOMATOES

Steps:

• Combine all ingredients except halibut and allow to sit together on the counter for 8-12 hours.
• Rinse and dry halibut. Cut into 4 equal portions. Lightly rub with olive oil and season with salt and pepper.
• On a hot grill cook for 3-4mins per inch of thickness on each side.
• Serve with a generous portion of tomato mixture.
• This is great with brown rice and fresh green beans or asparagus.

GRILLED HALIBUT AND TOMATO PACKETS

Steps:

• Cut six 12-inch squares of foil. Place each fish fillet in center of 1 square. Drizzle each fillet with 2 teaspoons oil; turn fish to coat. Sprinkle with salt and pepper. Spread each with 2 teaspoons tapenade. Top each with 4 tomato wedges, 1/3 cup fennel, 1 teaspoon tarragon, 1 teaspoon lemon peel, and 2 teaspoons vermouth. Sprinkle with salt and pepper. Fold up foil and seal edges to enclose completely.
• Prepare barbecue (medium-high heat). Place packets on grill rack; cover barbecue with lid. Cook until fish is just opaque in center, about 8 minutes. Divide packets among plates and serve.

GRILLED HALIBUT II

Steps:

• Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
• Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
• Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

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 WARM TOMATO COMPOTE

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 BAKED TOMATOES

Steps:

• Preheat oven to 325 degrees. Wipe the halibut steaks dry and brush with lemon juice and one-fourth cup olive oil. Set aside.
• Cut the tomatoes in half. If they have a great deal of seeds, remove some. Place tomatoes cut-side up in a flameproof baking dish, tightly packed because they will shrink in cooking. Sprinkle them with garlic, parsley, salt and pepper and add enough olive oil to come about one-fourth inch up the sides. Cook on top of the stove for 15 minutes, or until tomatoes are tender, then transfer them to the oven and bake for about one hour or until they have shrunk to about half their original size.
• Meanwhile, preheat broiler or charcoal grill. Season the halibut steaks with salt and pepper and broil for six to seven minutes on each side, turning once. Place on a serving dish. Remove tomatoes from baking dish with a slotted spoon, leaving most of the oil behind, and arrange them on the serving dish around the halibut.

GRILLED HALIBUT VERA CRUZ FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.

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.