Best Halibut With Spicy Sausage Tomatoes And Rosemary Recipes

Halibut with Spicy Sausage, Tomatoes, and Rosemary image

Provided by Nick Nutting

Yield 8 servings

Number Of Ingredients 8

16 cherry and/or Sun Gold tomatoes, divided
6 garlic cloves, smashed, divided
2 sprigs rosemary, divided
8 ounces nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided
3 pounds skinless halibut fillet, cut into 8 pieces, divided
Kosher salt, freshly ground pepper
4 tablespoons dry white wine, divided
4 tablespoons olive oil, divided

Steps:

Prepare a grill for medium heat. (Or preheat an oven to 375°F.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.
Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14-16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.
Do Ahead
Packets can be assembled 1 day ahead. Chill.

Grilled Halibut With Rosemary and Tomato-basil Sauce image

Provided by Dancer

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb halibut fillet
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary
salt & freshly ground black pepper, to taste
1/2 cup diced ripe tomatoes
1/4 cup coarsely chopped fresh basil
2 tablespoons finely chopped scallions
1 tablespoon red wine vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon grated orange rind

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.