Grilled Halibut with Tomato Confit and Fresh Basil

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.