Grilled Halibut with Tomato Confit and Fresh Basil
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes like you've spent all day cooking. Halibut is such a wonderful fish, packed with omega 3s that are great for your heart, and it takes beautifully to the grill with a golden crust. The tomato confit is pure magic, turning simple roma tomatoes into something sweet and intensely flavored, while the fresh basil brings brightness that makes the whole dish sing. Best of all, most of these ingredients are pantry staples or easy to find, and the whole process is surprisingly straightforward. Your guests will be seriously impressed.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ¾ kgroma tomatoes(halved lengthwise)
- 4garlic cloves(thinly sliced)
- 5 tablespoonsextra virgin olive oil
- 12fresh basil leaves(torn, divided)
- 1 tablespoonbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 1lemon(cut into wedges)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Begin the tomato confit by preheating your oven to 275°F. Arrange halved tomatoes cut-side up on a baking sheet lined with parchment paper. Scatter sliced garlic over the tomatoes, drizzle with 3 tablespoons of olive oil, sprinkle with half the salt and pepper, and add a pinch of red pepper flakes. Roast for 30-35 minutes until the tomatoes are concentrated and slightly caramelized.
Tip: Low and slow roasting intensifies the tomato flavor and creates a sweet, jammy texture.
- 2
While tomatoes roast, pat halibut fillets dry with paper towels and season both sides with remaining salt and pepper about 10 minutes before grilling.
Tip: Drying the fish ensures better browning and prevents sticking to the grill grates.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates with a high-heat oil to prevent sticking.
Tip: A clean, well-oiled grill is essential for achieving those beautiful crosshatch marks.
- 4
Place halibut fillets skin-side down on the grill and cook undisturbed for 4-5 minutes until the skin crisps and the fish develops grill marks.
Tip: Resist the urge to move the fish around; letting it sit allows the skin to crisp beautifully.
- 5
Carefully flip the halibut and grill for another 3-4 minutes on the flesh side until the fish is opaque throughout and flakes easily with a fork.
Tip: Halibut is delicate, so use a thin spatula and work gently to avoid breaking the fillets.
- 6
Remove halibut from the grill and transfer to a serving platter. Drizzle the remaining 2 tablespoons of olive oil over the roasted tomatoes and stir in the balsamic vinegar.
Tip: The warm fish will benefit from the richness of the fresh oil and acidity of the balsamic.
- 7
Spoon the warm tomato confit generously over each halibut fillet and garnish with torn fresh basil leaves.
Tip: Adding basil at the end preserves its bright, fresh flavor and vibrant color.
- 8
Serve immediately with lemon wedges on the side for guests to squeeze over their fish as desired.
Tip: A squeeze of fresh lemon brightens all the flavors and adds a final touch of elegance.
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