Description
Ina Garten’s grilled halibut brings Mediterranean elegance to summer seafood with fresh herbs and zesty lemon. Succulent fish fillets sizzle to perfection, offering a delicate balance of smoky char and bright citrus notes that transport you to coastal culinary bliss.
Ingredients
Scale
Main Ingredients:
- 8 skinless halibut fillets (6 to 7 ounces each), about 1 inch thick
- 2 cups finely chopped onions
- 2 cups chopped fennel
- Two 28-ounce cans of Italian plum tomatoes, drained
Aromatics and Seasonings:
- 2 minced garlic cloves
- ¼ cup dry white wine
- ¼ cup chicken stock or canned low-sodium broth
- ¼ cup capers, drained and coarsely chopped
- 1 cup coarsely chopped basil, plus small leaves for garnish
- Kosher salt and freshly ground pepper to taste
Fats and Oils:
- ⅓ cup extra-virgin olive oil, plus more for brushing
- 2 tablespoons unsalted butter
Instructions
- Initiate the sauce preparation by warming 80 milliliters (1/3 cup) of extra-virgin olive oil in a large deep skillet over medium heat. Sauté 2 cups of finely diced onions and 2 cups of chopped fennel, stirring periodically until they become soft and translucent, approximately 10 minutes.
- Introduce minced garlic cloves into the skillet, stirring and allowing them to release their aromatic essence for roughly 1 minute, taking care to prevent burning.
- Incorporate two 28-ounce cans of drained Italian plum tomatoes, gently fragmenting them with a fork during cooking. Season with kosher salt and freshly ground black pepper, then allow the mixture to simmer for 15 to 20 minutes until liquid significantly reduces.
- Enhance the sauce with 60 milliliters (1/4 cup) of dry white wine and 60 milliliters (1/4 cup) of chicken stock. Fold in 60 milliliters (1/4 cup) of coarsely chopped capers, permitting the sauce to gently simmer for an additional 10 minutes to meld flavors.
- Complete the sauce by integrating 1 cup of roughly chopped fresh basil and 30 grams (2 tablespoons) of unsalted butter, creating a luxurious and herbaceous finish. Remove from heat and reserve.
- Prepare the grill by heating to medium-high temperature. Generously brush 8 skinless halibut fillets with extra-virgin olive oil, seasoning both surfaces with kosher salt and freshly ground black pepper.
- Position the halibut fillets on the preheated grill, cooking approximately 4 minutes per side until the fish turns opaque and flakes effortlessly with a fork, being mindful to avoid overcooking.
- Transfer the perfectly grilled halibut into the prepared tomato basil sauce, allowing the fillets to absorb flavors for a brief moment. Garnish with delicate fresh basil leaves and serve immediately.
Notes
- Seal in succulent halibut flavors by carefully resting the fish in the vibrant tomato sauce.
- Select ultra-fresh halibut for a melt-in-your-mouth seafood experience that impresses instantly.
- Break whole tomatoes by hand to unlock deeper, more authentic sauce complexity.
- Enhance the dish with capers’ tangy burst that perfectly balances the delicate fish profile.
- Create a luxurious foundation using fennel and onions that transform this simple recipe into a gourmet masterpiece.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 322
- Sugar: 2 g
- Sodium: 358 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 65 mg