Grilled Halibut With Warm Tomato Compote Food

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

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.

5-INGREDIENT GRILLED HALIBUT POUCHES WITH CORN AND TOMATOES

Steps:

• Preheat a grill for cooking over medium heat (350 to 400 degrees F). Tear off four 15-by-12-inch sheets of aluminum foil. Arrange the sheets vertically and place a piece of halibut just below the center of each. Rub with the garlic and sprinkle with 1/4 teaspoon salt.
• Sprinkle the tomatoes and corn around the halibut, distributing equally among the 4 pieces. Sprinkle the halibut and the vegetables with freshly ground black pepper.
• Fold the foil over and seal upward on all sides to keep the juices in, leaving a small vent for steam to escape. Place the pouches on the grill, cover and cook until you hear sizzling, about 10 minutes. Remove 1 pouch and carefully open (the steam will be hot!) to check that the halibut is cooked through. It should be somewhat firm in the middle, and the color should be creamy opaque white. Allow the fish to rest for a couple of minutes before cutting into it.
• Sprinkle with the basil and drizzle with 2 teaspoons olive oil for added richness if desired. Serve.

GRILLED HALIBUT SIMPLY DELICIOUS

Steps:

• Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
• Remove halibut from bag and place on hot very WELL OILED grill.
• Grill for 4 to 5 minutes per side.
• Place fish and don`t move for 4 minutes or it will fall apart.
• Fish is done when it flakes easily with a fork and is opaque all the way through.

GRILLED HALIBUT

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.

GRILLED HALIBUT WITH HEIRLOOM TOMATOES

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.

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.