Halibut With Tomato Basil Sauce Recipes

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.

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

HALIBUT WITH FRESH TOMATO SAUCE

Steps:

• Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
• Rub fish with vegetable oil and season with salt and pepper.
• Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
• Spoon some tomato sauce on 4 plates.
• Put fish on sauce.