Mohamed Shili Ina Garten’s Grilled Halibut with Tomato and Caper Sauce is a straightforward dish featuring key ingredients like extra-virgin olive oil, fresh basil, and capers. The sauce is a blend of tomatoes, wine, and chicken stock, simmered to perfection.
Ina prepares the sauce in a deep skillet, allowing the flavors to meld together. The halibut fillets are then grilled and placed atop the sauce, garnished with basil leaves. This dish is not only quick to assemble but also serves as a delightful main course for any occasion.
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
- Prepare the Sauce: In a large deep skillet, heat 1/3 cup of extra-virgin olive oil. Add 2 cups of finely chopped onions and 2 cups of chopped fennel. Cook on low heat until they soften, about 10 minutes.
- Add Aromatics: Stir in 2 minced garlic cloves and cook until fragrant, roughly 1 minute.
- Cook Tomatoes: Add two 28-ounce cans of drained Italian plum tomatoes to the skillet. Break them up with a fork and season with kosher salt and freshly ground pepper. Cook on low heat until most of the liquid evaporates, about 15 to 20 minutes.
- Finalize Sauce: Pour in 1/4 cup of dry white wine, 1/4 cup of chicken stock, and 1/4 cup of coarsely chopped capers. Cook on low heat for another 10 minutes. Stir in 1 cup of coarsely chopped basil and 2 tablespoons of unsalted butter to finish the sauce.
- Grill the Fish: Light your grill. Brush 8 skinless halibut fillets with extra-virgin olive oil and season with kosher salt and freshly ground pepper. Grill each side for about 4 minutes. Place the grilled fillets in the sauce and garnish with small basil leaves.
What To Serve With Grilled Halibut
Serve this ina garten grilled halibut with Asian Noodle Salad, Pumpkin Cornbread, Tomato Watermelon Salad or Wedge Salad.
How To Store Grilled Halibut
In The Fridge:
Store leftover grilled halibut in an airtight container in the fridge for up to 3 days. Make sure the fish is completely cooled before storing it to maintain its texture and flavor.
In The Freezer:
If you plan to keep the grilled halibut for a longer period, wrap it tightly in aluminum foil and place it in a ziplock bag. Store in the freezer for up to 3 months. Thaw in the fridge before reheating.
How To Reheat Grilled Halibut
To reheat grilled halibut, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. Check for internal temperature to reach 145°F (63°C) to ensure it’s heated through. This method helps maintain the fish’s moisture and flavor.
Check out More Recipes From Ina Garten:
Ina Garten Grilled Halibut
Description
Ina Garten’s Grilled Halibut with Tomato and Caper Sauce is a straightforward dish featuring key ingredients like extra-virgin olive oil, fresh basil, and capers. The sauce is a blend of tomatoes, wine, and chicken stock, simmered to perfection.
Ina Garten Grilled Halibut Ingredients
How To Make Ina Garten Grilled Halibut
- Prepare the Sauce: In a large deep skillet, heat 1/3 cup of extra-virgin olive oil. Add 2 cups of finely chopped onions and 2 cups of chopped fennel. Cook on low heat until they soften, about 10 minutes.
- Add Aromatics: Stir in 2 minced garlic cloves and cook until fragrant, roughly 1 minute.
- Cook Tomatoes: Add two 28-ounce cans of drained Italian plum tomatoes to the skillet. Break them up with a fork and season with kosher salt and freshly ground pepper. Cook on low heat until most of the liquid evaporates, about 15 to 20 minutes.
- Finalize Sauce: Pour in 1/4 cup of dry white wine, 1/4 cup of chicken stock, and 1/4 cup of coarsely chopped capers. Cook on low heat for another 10 minutes. Stir in 1 cup of coarsely chopped basil and 2 tablespoons of unsalted butter to finish the sauce.
- Grill the Fish: Light your grill. Brush 8 skinless halibut fillets with extra-virgin olive oil and season with kosher salt and freshly ground pepper. Grill each side for about 4 minutes. Place the grilled fillets in the sauce and garnish with small basil leaves.
