GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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 WITH HEIRLOOM TOMATOES
This is delicious, easy and light. Perfect for a summer meal in the backyard or on the deck. I started making this when I had an overabundance of heirloom tomatoes growing in the garden and boy are people impressed with the burst of flavors in this dish. The prep time listed doesn't include the tomato marinating time.
Provided by Chef Emstar
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 405.3, Fat 19.1, SaturatedFat 2.7, Cholesterol 70.3, Sodium 421, Carbohydrate 10, Fiber 3.2, Sugar 6, Protein 48
GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA
Steps:
- Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
- Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
- Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
- Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.
GRILLED HALIBUT AND TOMATO PACKETS
Categories Tomato Halibut Fennel Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
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 WITH BAKED TOMATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 24 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 689 milligrams, Sugar 4 grams
GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
GRILLED HALIBUT WITH TOMATO VINAIGRETTE
This is another great recipe from "Fresh with Anna Olson". It comes from the episode "Grilling Girls". So good -
Provided by Chef mariajane
Categories Halibut
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- TOMATO VINAIGRETTE:.
- Mark the tomatoes with an "X" at the bottom and blanch for 1 minute in boiling water. Shock tomatoes in ice water, then peel off skins (savng them). Seed tomatoes (saving the seeds, too) and finely dice the tomato.
- Stir vinegar and garlic with half of diced tomato and saved skins and seeds. Let sit for 30 minutes then strain through a cheesecloth without squeezing (to keep liquid clear).
- Dispose of tomatoes (or cook in your next pasta dish). Whisk red onion into vinegar and slowly drizzle in oil. Stir in remaining diced tomato and season to taste. Whisk before usinig.
- Preheat grill on medium high and heat a fish grill (mesh). Brush halibut fillets with oil and season lightly.
- Place thyme on grill and once it starts smoking, place halibut fillets on grill. Close lid on Barbecue and let cook for 8 minutes.
- Lift lid and turn halibut 90 degrees and close lid. Cook fish 8 more minutes, until it flakes easily when touched with a fork. Remove halibut and serve with tomato vinaigrette. Tear basil leaves over fillets immediately before serving.
Nutrition Facts : Calories 535.6, Fat 18.5, SaturatedFat 2.6, Cholesterol 130.4, Sodium 222.1, Carbohydrate 1.9, Fiber 0.6, Sugar 1.1, Protein 85.3
GRILLED HALIBUT WITH TOMATOES AND HEARTS OF PALM
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
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.
PAN-SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES RECIPE - (4.2/5)
Provided by DeliciouslyDished
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper then add it to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic, and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
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- 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 ¼ cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
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