Best Grilled Halibut With Lemongrass Tomato Sauce Recipes

Grilled Halibut With Tomato-Basil Salsa image

Provided by IngridH

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced or pressed
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 medium tomatoes, cored seeded and diced
1/2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
8 ounces halibut fillets
salt and pepper

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.

Lemon Rosemary Marinated Grilled Halibut image

Provided by Bobby Flay

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Steps:

Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Grilled Halibut with Charred Tomato Vinaigrette image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 pounds heirloom tomatoes, sliced 1/4 inch thick
Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving

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 Lemongrass Tomato Sauce image

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.