Prep 10 mins
Cook 10 mins
This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced or pressed
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon ground black pepper
- 1 medium tomatoes, cored seeded and diced
- 1⁄2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
- 8 ounces halibut fillets
- salt and pepper
- In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- Preheat your grill to medium high.
- If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
- Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
- Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.
The tomato-basil salsa is incredible, DH asked if I could can it. Not flipping the halibut meant less sticked to the grill, but even on the skinless piece, the side resting on aluminum foil was tougher on the bottom. I would try this again with the halibut in a Pam-sprayed grill basket for easy turning. Our recipe used Alaskan halibut from DH's fishing trip and ripe Early Girl tomatoes from our garden. I had a 1/4 oz. packet of basil sprigs and used all the medium and larger leaves. That seemed like a lot of basil, but no one complained there was too much. And the halibut did not need anything in addition to the sea salt and pepper I sprinkled. Made for Please Review My Recipe tag.
Wow! 5 Stars!! Loved, loved, loved this! I did add a little no salt Greek Seasoning instead of the salt and pepper, because I'm trying to cut my salt intake. The tomato basil salsa was fabulous! I halved the olive oil in it, and it was still fabulous. I am on a diet right now, and I didn't feel deprived at all eating this wonderful dish! Thanks for sharing this wonderful recipe! Made for Photo Tag!
This was Awesome, hubby LOVED it and he isn't a huge fish lover. I used balsamic glaze in replacement of the vinegar. Also added green onions and parsley as I had them on hand. We loved it. Leftovers we had a whole wheat tortilla, smashed avocado, yellow pepper, halibut, shredded carrots with it all topped with the balsamic tomato salsa. mmmmmmmmm yum