Ina Garten Grilled Halibut

This flavorful Grilled Halibut with Tomato Basil Sauce by Ina Garten is prepared using halibut fillets, onions, fennel, garlic, and plum tomatoes. This simple grilled halibut recipe is a savory dinner that takes about 45 minutes to prepare and can serve up to 8 people.

Ina Garten Grilled Halibut Ingredients

• 1/3 cup extra-virgin olive oil, plus more for brushing
• 2 cups finely chopped onions
• 2 cups chopped fennel
• 2 minced garlic cloves
• Two 28-ounce cans of Italian plum tomatoes drained
• Kosher salt and freshly ground pepper to taste
• 1/4 cup dry white wine
• 1/4 cup chicken stock or canned low-sodium broth
• 1/4 cup capers, drained and coarsely chopped
• 1 cup coarsely chopped basil, plus small leaves for garnish
• 2 tablespoons unsalted butter
• 8 skinless halibut fillets (6 to 7 ounces each), about 1 inch thick

How To Make Ina Garten Grilled Halibut

1. Prepare the Skillet: Heat 1/3 cup of extra-virgin olive oil in a large deep skillet over medium heat. Add 2 cups of finely chopped onions and 2 cups of chopped fennel. Cook for about 10 minutes until both soften nicely, stirring occasionally.
2. Add the Garlic: Stir in 2 minced garlic cloves and let it cook for around 1 minute until fragrant, making sure it doesn’t burn.
3. Incorporate the Tomatoes: Add two 28-ounce cans of drained Italian plum tomatoes to the skillet. Break them up gently with a fork as they cook. Season with kosher salt and freshly ground pepper, then simmer for about 15 to 20 minutes, allowing most of the liquid to evaporate.
4. Add Liquids and Capers: Pour in 1/4 cup of dry white wine and 1/4 cup of chicken stock. Stir in 1/4 cup of coarsely chopped capers. Let the sauce simmer gently for another 10 minutes, allowing the flavors to blend beautifully.
5. Finish the Sauce: Once the sauce has thickened, stir in 1 cup of coarsely chopped basil and 2 tablespoons of unsalted butter. This will give the sauce a rich, herby finish. Turn off the heat and set the sauce aside while you prepare the fish.
6. Prepare the Grill: Light your grill and preheat it to medium-high. Brush each of the 8 skinless halibut fillets with a generous amount of extra-virgin olive oil, and season both sides with kosher salt and freshly ground pepper.
7. Grill the Halibut: Place the fillets on the preheated grill. Grill the halibut for about 4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
8. Serve the Dish: Place the grilled halibut fillets into the prepared tomato basil sauce. Let them sit in the sauce for a couple of minutes to soak up the flavors. Garnish each fillet with small basil leaves, and serve immediately.

Recipe Tips

• Use Fresh Herbs: Fresh basil enhances the flavor of the sauce. If you don’t have fresh basil, use 1/3 the amount of dried basil, but add it earlier in the cooking process.
• Check Fish Freshness: Ensure the halibut fillets are fresh by checking for a clean, ocean-like smell and firm texture. Avoid any fillets with a fishy odor or mushy texture.
• Adjust Sauce Consistency: If the sauce is too thick after simmering, add a bit of chicken stock to reach your desired consistency. Adjust the seasoning if needed after adding more liquid.
• Preheat Your Grill: Make sure the grill is fully preheated before adding the fish. This helps to achieve a nice sear and prevents the fillets from sticking to the grill grates.

What To Serve With Grilled Halibut

Serve your Grilled Halibut with roasted asparagus, creamy polenta, garlic sautéed spinach, citrus quinoa salad, and grilled zucchini. These sides complement the dish perfectly with fresh and vibrant flavors.

You can also pair a light cucumber salad, steamed baby carrots, and a tangy tomato and avocado salsa for an extra burst of flavor and texture.

How To Store Grilled Halibut

To Refrigerate: Store any leftover grilled halibut in an airtight container in the refrigerator. Make sure the fillets are completely cooled before sealing to maintain freshness. They should be consumed within 3 to 4 days.

To Freeze: If you need to freeze the halibut, wrap the fillets tightly in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container, and use within 3 months. Thaw in the refrigerator before reheating.

How To Reheat Grilled Halibut

In The Oven: Preheat your oven to 350°F. Place the halibut on a baking sheet and cover it with foil. Heat for about 10-15 minutes or until warmed through, ensuring it doesn’t dry out.

In The Microwave: Arrange the halibut on a microwave-safe plate. Cover it loosely with a microwave-safe lid or wrap. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

In The Air Fryer: Preheat the air fryer to 350°F. Place the halibut fillets in the basket and heat for about 4-6 minutes. Check to ensure they are heated evenly and not too dry.

Frequently Asked Questions

How Do I Know When the Halibut is Fully Cooked?

The halibut is fully cooked when it turns opaque and flakes easily with a fork. It should reach an internal temperature of 145°F. Avoid overcooking, as it can make the fish dry and less flavorful.

Can I Use Frozen Halibut for This Recipe?

Yes, you can use frozen halibut. Thaw it completely in the refrigerator before grilling. Pat the fillets dry to remove excess moisture. This helps ensure even grilling and prevents the fish from steaming rather than grilling.

Can I Prepare the Sauce in Advance?

Yes, you can prepare the sauce a day or two in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving to maintain the best flavor and consistency, ensuring it’s hot and well-mixed.

Check out More Recipes From Ina Garten:

• Ina Garten Stuffed Cabbage Rolls
• Ina Garten Cauliflower Soup
• Ina Garten Garlic Bread