Best 8 Grilled Halibut With Tomato Basil Salsa Recipes

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**Grilled Halibut with Tomato Basil Salsa: A Mediterranean Delight**

Indulge in the tantalizing flavors of the Mediterranean with our grilled halibut recipe, where succulent halibut fillets are expertly grilled to perfection and complemented by a vibrant tomato basil salsa. This dish offers a harmonious balance of flavors and textures, making it a delightful choice for seafood enthusiasts. Alongside the main recipe, we present a zesty lemon butter sauce and a refreshing cucumber salad. These accompaniments elevate the halibut's natural sweetness and create a symphony of flavors that will captivate your taste buds. Get ready to embark on a culinary journey to the Mediterranean with our grilled halibut and its delectable accompaniments.

Let's cook with our recipes!

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE



Grilled Halibut with Charred Tomato Vinaigrette image

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

2 pounds heirloom tomatoes, sliced 1/4 inch thick
Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving

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.

BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

GRILLED HALIBUT WITH SUMMER SALSA



Grilled Halibut with Summer Salsa image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 ounces cucumber, diced
2 ounces tomato, diced
1-ounce red bell pepper, diced
1-ounce orange bell pepper, diced
1/2-ounce jalapeno, diced
1-ounce. green onion, diced
1-ounce. white corn, cut from an ear of corn
1/4 bunch cilantro leaves
1 cup rice wine vinegar
1/2 cup sugar
1 tablespoon salt
2 ounces lime juice
1-ounce fish sauce
6 ounces halibut fillet
Salt and pepper
Chili threads
Microgreens
Chili oil

Steps:

  • For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
  • For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
  • Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!

HALIBUT WITH ORANGE SALSA



Halibut with Orange Salsa image

Crispy orange halibut is topped with a homemade salsa featuring tomatoes, oranges, kalamata olives and basil for a company-worthy dish that'll bring raves. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 15

1 cup orange juice
1-1/4 teaspoons Caribbean jerk seasoning, divided
4 halibut fillets (6 ounces each)
1/2 cup panko bread crumbs
2 teaspoons grated orange zest
1/2 teaspoon salt
SALSA:
2 plum tomatoes, seeded and chopped
1 large navel orange, peeled, sectioned and chopped
1/4 cup pitted Greek olives, chopped
2 tablespoons minced fresh basil
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.

Nutrition Facts : Calories 298 calories, Fat 10g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 593mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

GRILLED HALIBUT STEAKS



Grilled Halibut Steaks image

"This recipe called for salmon, but I substituted another fish with delicious results," says Lisa Rowley of North East, Maryland. "It saves me time in the kitchen because all I have to do is mix up the seasoned butter, then turn it over to my husband, who does the grilling.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3/4 cup butter, softened
1 tablespoon lemon juice
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons garlic salt
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon dill weed
1/4 teaspoon sugar
1/4 teaspoon pepper
4 halibut or swordfish steaks, 1-inch thick

Steps:

  • In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon herbed butter over each halibut steak., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes. , Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 756 calories, Fat 43g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 1248mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 85g protein.

GRILLED PACIFIC HALIBUT WITH MANGO SALSA



Grilled Pacific Halibut With Mango Salsa image

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt
freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving

Steps:

  • Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
  • Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
  • Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
  • Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram

GRILLED HALIBUT WITH ROSEMARY AND TOMATO-BASIL SAUCE



Grilled Halibut With Rosemary and Tomato-basil Sauce image

Marinating is a great way to bring out the flavor of foods and help them cook faster. The sauce cooks in just 10 minutes.

Provided by Dancer

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb halibut fillet
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary
salt & freshly ground black pepper, to taste
1/2 cup diced ripe tomatoes
1/4 cup coarsely chopped fresh basil
2 tablespoons finely chopped scallions
1 tablespoon red wine vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon grated orange rind

Steps:

  • Place halibut in a large, shallow dish.
  • In a small bowl, mix together lemon juice, oil and rosemary.
  • Season with salt and pepper to taste.
  • Pour marinade over fish and turn to coat both sides.
  • Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
  • Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind.
  • Whisk together until well blended.
  • Season with salt and pepper to taste.
  • Heat sauce on low heat until warm.
  • Place grilled fish on large serving platter and spoon sauce over top.
  • Serve immediately.

Nutrition Facts : Calories 207.4, Fat 8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 80.3, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 30.7

GRILLED HALIBUT TACOS WITH ROASTED TOMATO & TEQUILA SALSA



Grilled Halibut Tacos With Roasted Tomato & Tequila Salsa image

These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!

Provided by Chef Kate

Categories     Lunch/Snacks

Time 30m

Yield 8 tacos

Number Of Ingredients 19

3/4 lb halibut
salt and black pepper
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 beefsteak tomato
1/2 red bell pepper
1 garlic clove
1/4 onion
1/2 chipotle chile, diced (canned in adobo)
1 tablespoon olive oil
1/4 cup cilantro leaf, chopped
1 lime, juice of
1/4 cup tequila
salt and black pepper
8 corn tortillas
1 bunch cilantro
2 limes, wedged

Steps:

  • For the Halibut:.
  • Heat a grill pan on high heat.
  • Season the fish with salt and pepper.
  • Rub the grill pan with vegetable oil.
  • Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
  • Baste the fish with the citrus juice.
  • Turn the fish and continue to grill until cooked through.
  • Remove the fish from the pan and allow to cool.
  • Flake the fish and side aside while preparing the salsa.
  • For the Salsa:.
  • Heat a Pan on medium heat.
  • Place the tomato, pepper, garlic clove, and onion in the pan.
  • Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
  • Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
  • Mix in the tequila and season with salt and black pepper.
  • To assemble:.
  • Divide the flaked halibut onto the corn tortillas.
  • Spoon salsa onto the fish.
  • Top with cilantro and lime juice.

Tips:

  • Choose the Right Halibut: Opt for wild-caught halibut, which has a milder flavor and firmer texture compared to farm-raised halibut.
  • Skin-On or Skin-Off: You can grill halibut with or without the skin. Leaving the skin on helps keep the fish moist and flavorful during grilling.
  • Use a Grill Pan or Basket: If you're grilling halibut fillets, use a grill pan or basket to prevent them from falling through the grates.
  • Preheat Your Grill: Ensure your grill is preheated to medium-high heat before adding the halibut. This helps sear the fish quickly and evenly.
  • Brush with Oil: Brush the halibut with olive oil or melted butter before grilling to prevent it from sticking to the grill grates.
  • Cook Time: The cooking time for halibut fillets depends on their thickness. Generally, aim for 8-10 minutes per inch of thickness.
  • Baste the Halibut: Baste the halibut with melted butter, olive oil, or a flavorful marinade during grilling to keep it moist and enhance its flavor.
  • Check for Doneness: Insert a fork or toothpick into the thickest part of the halibut. If it flakes easily, the fish is cooked through.
  • Let it Rest: Allow the grilled halibut to rest for a few minutes before serving. This helps the juices redistribute throughout the fish, resulting in a more tender and flavorful bite.

Conclusion:

Grilling halibut is a fantastic way to enjoy this versatile fish's delicate flavor and firm texture. With its simple preparation and quick cooking time, grilled halibut is perfect for a weeknight meal or a special occasion. Experiment with different marinades, sauces, and toppings to create a variety of flavorful dishes that will impress your family and friends. For an unforgettable culinary experience, pair your grilled halibut with a refreshing tomato-basil salsa, which adds a burst of vibrant flavors and colors to complement the mild taste of the fish.

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