Grilled Halibut with Tomatoes and Pesto

Delicate & flavorful halibut

Grilled Halibut with Tomatoes and Pesto

Serves: 4 | Difficulty:


2 pounds mixed tomatoes, cut or quartered into 1-inch pieces
4, 8 ounce halibut fillets
1 tablespoon kosher salt
1 tablespoon sugar
¼ cup grapeseed oil
salt and pepper, to taste

2 garlic cloves, minced
¼ cup pine nuts, toasted
1 cup basil leaves
¼ cup parsley leaves
¼ cup cilantro leaves
2 tablespoons tarragon leaves
⅓ - ½ cup olive oil
1 tablespoon lemon juice
½ cup pecorino romano cheese, grated

For the Halibut:

Sprinkle halibut fillets with salt and sugar. Let stand for 20 minutes, rinse and pat dry.

On gas or charcoal grill or in a grill pan heated over medium-high heat, place halibut fillet diagonally over the grates. Cook, turning once, until opaque and well-marked, about 7-8 minutes.

For the Pesto:

In a food processor (or mortar and pestle), finely grind garlic and pine nuts. Add herbs and pulse until finely chopped. Slowly add ⅓ - ½ cup olive oil until a smooth paste forms. Add lemon juice and fold in grated cheese. Stir to combine. Season with salt and pepper.

Toss tomatoes with 2 tablespoons pesto. Serve halibut with tomato salad and top with a dollop of pesto.