Grill-Poached Tomato Butter Halibut

By Food Network · 50 min

Ingredients

Instructions

1. Heat a grill to medium-high. Set a 12-inch enameled cast-iron skillet or braiser on the grill and heat until very hot, about 10 minutes.
2. Meanwhile, brush the halibut with 2 tablespoons oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and rub to coat. Drizzle the baguette pieces with 2 tablespoons oil. Drizzle the cut sides of the lemon halves with 1 tablespoon oil. Toss the mint, parsley and tarragon together in a small bowl. Chop enough fennel fronds to make 2 tablespoons and toss them with the herbs. Set aside.
3. Drizzle the hot skillet with the remaining 2 tablespoons oil, then add the shallots and sliced fennel. Cover the grill and cook, stirring occasionally, until softened and browned at the edges, 3 to 5 minutes.
4. Stir in the tomatoes and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and cook until the tomatoes start to burst, 3 to 5 minutes more.
5. Add the wine and scrape up the browned bits with a wooden spoon. Add the butter and bring to a simmer. Sprinkle with half the herb mixture. Nestle the fillets into the tomatoes, cover and cook about 4 minutes.
6. Add the baguette pieces and lemon halves to the grill, cut side down. Cover and cook until the fillet tops turn opaque and the bread and lemon are lightly charred on the bottom, about 5 more minutes.
7. Squeeze the lemon halves over the fillets and sprinkle with the remaining herb mixture. Serve right away with the grilled bread.

Summarized from Food Network's video. Watch it for the details.

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TomatoLemonBreadShallotCherry tomatoBaguetteFennelHalibut