Grilled Halibut with Tomatoes & Yellow Squash
We have not had Halibut in a while now, so when I was browsing the seafood counter at my local grocery store, there was this beautiful Halibut filet. Halibut is a white fish and on the higher end of the seafood chain. The price per pound can make you go WHAT! So we do not consume it very often but when we do it’s heaven. And keeping this dish on the healthy side, I decided to grill some yellow squash and some home grown grape tomatoes. The basil and dill butter I added at the end makes the Halibut even more moist and you going Mmmmm.. This is the perfect meal for a warm summer night, accompanied by a wonderful glass of white wine.
Prep/Cook time: 40 minutes; Serves 4
Ingredients:
- 2-1 lb. halibut filets
- garlic oil
- salt flakes and cracked pepper
- 2 large yellow squash, sliced 1/2 inch thick
- 2 cup of grape tomatoes
- 2 garlic clove, chopped
- 2 tbsp. parsley, chopped
- 6 large basil leaves, chopped
- cracked pepper
- smoked salt
- 2 tbsp. bacon oil or garlic oil
Basil & Dill Butter
- 5 tbsp. salted, butter
- 7 large basil leaves, chopped
- 2 tsp. dried dill
Preheat the grill to medium heat and remove halibut from refrigerator.
In a medium size bowl, marinate the veggies by adding the yellow squash, tomatoes, garlic, parsley and basil. Add some smoked salt and cracked pepper; stir in the bacon oil and set aside.
Place halibuts on aluminium foil, cut fillets in half and rub garlic oil onto both sides, sprinkle with salt flakes and pepper.
Since we are grilling the veggies, spray a sheet of aluminum foil with cooking spray and add the veggies, scraping the marinade from the bowl. Cook the veggies until the tomatoes pop. Remove from grill and cover with foil.
Using a small glass bowl, melt butter with the dill, then stir in basil. Baste half of the butter mixture over the fillets and place on oiled grill grates, skin side down. Cook for 4 minutes on each side, making sure the fillets have a nice sear. Remove from grill and let sit for a few minutes.
Place halibut on top of veggies and drizzle remaining basil & dill butter over the fillets. Sprinkle with parsley and a squeeze of lemon. Enjoy this wonderful meal with a glass of Pinot Gris.