Grilled Halibut With Charred Tomato Vinaigrette Food

GRILLED HALIBUT WITH CHARRED SCALLION SAUCE

Steps:

• Season the fish. Pat the halibut fillets dry gently with a paper towel, then brush well with 3 Tbsp olive oil. Season the fillets with 1 tsp Kosher salt and ¼ tsp black pepper on all sides.
• Preheat grill. Heat a grill over medium-high heat to a temperature of about 425-450 F. Make sure the grill grates are very clean, then either coat with grill spray or brush lightly with olive oil. The easiest way to do this is pour a little olive oil on a paper towel, then use tongs to rub the towel along the grates of the grill.
• Cook the halibut. Place the halibut fillets flesh side down on the grill then cook for 4-6 minutes per side, flipping once. Halibut is safe to eat when an internal temperature of 140-145 is reached. Take it off the grill just before it reaches this temperature, as it will continue to cook as it sits.
• Grill the scallions. Trim the root ends off the bottom of each scallion, then toss with 2 Tbsp olive oil. Grill at the same time as the halibut fillets. Scallions can be placed directly on clean grill grates, though it's helpful to place them on perpendicular to the grates so they don't fall through. Cook 1-2 minutes per side, until charred. Remove and set aside.
• Grill limes and pepper. Cut both limes in half crosswise, then place cut side down on the grates. Cook for about 1 minute. Meanwhile, char the jalapeño directly on the grill, about 1-2 minutes per side, until blistered. Set aside.
• Blend the sauce. Chop the charred scallions into pieces about 2" long. Reserve about ¼ cup of scallions, then place the rest in a blender with ½ cup cilantro (leaves and stems), 1 grilled lime juiced, the grilled jalapeño or serrano pepper (stems and seeds discarded), 1 clove garlic minced, and ½ tsp Kosher salt. Turn the blender on, then drizzle in ½ cup extra virgin olive oil. Blend until very smooth, then transfer to a bowl for serving. Taste and adjust seasoning as needed.
• Finish and serve. Place one halibut fillet on each plate, then spoon on charred scallion sauce. Top with a few reserved chopped scallions and a sprinkle of flaky sea salt, then serve immediately with lime wedges.

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE

Steps:

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

SALMON AND HALIBUT BROCHETTE

Steps:

• The Fish
• Skewer salmon and halibut alternately on soaked wood skewer. Lay in shallow pan. In a small bowl combine olive oil, lemon juice, garlic, parsley, salt and pepper. Stir to mix. Pour over skewered fish and marinade at least one hour. Grill.
• The Risotto
• In a small saute pan over medium heat add olive oil, tomato, garlic, parsley and oregano. Saute 3 minutes or until tomato starts to break down. Fold tomato mixture, butter and parmesan into risotto. Keep warm.
• The Topper
• Combine all ingredients in medium bowl and toss to combine. Set aside.
• 'Nduja Vinaigrette
• In small saute pan over medium heat saute 'nduja 1 minute. Add shallot, garlic and red pepper and cook 1 minute. Add thyme and honey. Deglaze with apple cider vinegar. Remove from heat and let cool 5 minutes. In a jar combine vinegar mixture and olive oil. Cover with lid and shake well to combine. Toss 2 tablespoons 'Nduja Vinagrette with Corn, Spinach and Radicchio topper.

GRILLED HALIBUT WITH SAUCE GRIBICHE

Steps:

• For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
• For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
• Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE

Steps:

• Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
• Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
• Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
• Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

GRILLED HALIBUT WITH KOREAN BBQ SAUCE

Steps:

• Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
• Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
• Reduce heat to medium and simmer until reduced to 3/4 cup.
• Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
• Prepare bbq (or grill) to medium heat. Combine bok choy and eggplant in a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle with salt and pepper.
• Drizzle remaining oil over fish and sprinkle with salt and pepper.
• Grill veggies and fish, turning occasionally and basting with the sauce until veggies are tender and slightly charred, and fish is just opaque in center (about 10 minutes for veggies, and 7 for fish).
• Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.

SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE

Steps:

• Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
• Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
• Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
• Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
• Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
• Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
• If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

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.

PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE

Steps:

• Combine the vinegar and onion with a half teaspoon of salt.
• Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
• In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
• Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
• Slip off the charred skin.
• Discard the steam and cut the jalapeno in half lengthwise.
• Scrape out seeds and finely chop the jalapeno.
• Add the jalapeno to the vinaigrette and season with salt and pepper.
• In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
• Season the halibut with salt and pepper.
• Add season fish to oil and cook turning once until they are opaque throughout.
• This should take approximately 9 minutes.
• Transfer the halibut to a platter.
• Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
• PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
• USE RUBBER GLOVES WHEN HANDLING.
• WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.

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 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 WHOLE FISH, GREEN TOMATO AND HERB VINAIGRETTE AND CHARRED LEMON

Steps:

• For the green tomato and herb vinaigrette: In a small bowl, combine the olive oil, green tomatoes, mint, parsley, tarragon, yuzu juice, rice vinegar, shallots and garlic. Mix well. Set aside.
• For the charred lemons: Preheat a grill or grill pan to medium-high. Set the lemon halves cut-side down on the grill. Cook, undisturbed, until charred, about 5 minutes. Set aside.
• For the grilled fish: Rub the fish with the lemon zest and sprinkle with salt and pepper. Place on the grill and cook, flipping halfway through, until the skin is crispy and charred and the flesh is flaky and opaque, about 10 minutes.
• Transfer the fish to dinner plates. Serve each with a charred lemon half and a small bowl of vinaigrette on the side.