GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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 THYME
From Jane Baker, MI in a food editor's collection of recipe favorites. This is quick and easy. There is a short marination. Tomato salsa is a nice accompaniment for the grilled halibut since it accents the fish without overpowering it.
Provided by Oolala
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place fish in a shallow dish.
- In a small mixing bowl, combine the rest of the ingredients and mix well.
- Pour the mixture over the fish and marinate about 30 minutes at room temperature, or refrigerate, covered, 1-2 hours.
- Remove fish from the marinade, reserving marinade.
- Put marinade in a saucepan and heat to boiling.
- Reduce heat and let simmer until needed.
- Place fish on a gas grill over medium heat or on charcoal grill for 4-6 inches from medium coals.
- Cook, turning once and basting with heated marinade, 8-12 minutes or until fish flakes easily when tested with a fork.
- Serve immediately and discard remaining marinade.
Nutrition Facts : Calories 357.5, Fat 22.1, SaturatedFat 3.1, Cholesterol 54.9, Sodium 158.7, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 36.4
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