Grilled Halibut with Fresh Tomato-Basil Salsa
Delight your taste buds with this Grilled Halibut recipe, featuring a vibrant tomato-basil salsa that highlights the light and fresh flavors of summer. Perfect for a quick lunch or a light snack, this dish is a celebration of simplicity and freshness, showcasing high-quality ingredients. The star of the plate is the halibut, a firm and mild fish that grills beautifully, cooked to tender perfection. The accompanying salsa, made from ripe tomatoes and fragrant basil, adds a burst of color and flavor that elevates the dish. Ideal for those mindful of healthy eating, this recipe ensures you enjoy a satisfying yet light meal. Just a heads-up: be vigilant while grilling the fish; overcooking can lead to a rubbery texture, so monitor it closely as it cooks! Serve this dish with crusty bread or over a bed of greens for a complete meal.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
extra virgin olive oil
1 (tablespoon)
balsamic vinegar
1 (tablespoon)
garlic clove
1 (minced or pressed)
kosher salt
1/8 (teaspoon)
ground black pepper
1/8 (teaspoon)
medium tomato
1 (cored, seeded and diced)
basil leaves
0.5 (ounce, sliced into ribbons (about 5 large leaves))
halibut fillets
8 (ounces)
additional salt and pepper
to taste
Instructions
1
In a non-reactive bowl, combine the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, and ground black pepper. Whisk until well blended.
2
Add the cored, seeded, and diced tomatoes along with the sliced basil leaves to the bowl. Gently stir to combine the ingredients, allowing the flavors to meld. Set aside while you prepare the fish.
3
Preheat your grill to a medium-high heat, around 375-400°F (190-200°C).
4
If using halibut with skin, season the flesh side generously with salt and pepper. If using skinless fillets, place the fish on a piece of aluminum foil large enough to hold the fillet flat in one layer. Brush the foil with cooking spray and season the fish with salt and pepper.
5
Carefully place the fish on the grill, skin side down on the grill grates or the foil. Cook the halibut for about 4-6 minutes on each side, or until it flakes easily with a fork and is just opaque in the center. It should still appear slightly moist in the middle.
6
Once cooked, remove the flesh from the skin or foil (if using skinless) and place it on a serving platter.
7
Before serving, give the tomato-basil salsa a quick stir and evenly drizzle it over the grilled halibut. Serve immediately, optionally alongside crusty bread or a fresh green salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 8 ounces of halibut fillets, known for being firm and mild.
How do I prepare the fresh tomato-basil salsa?
Whisk olive oil, balsamic vinegar, garlic, salt, and pepper in a non-reactive bowl, then stir in diced tomatoes and sliced basil.
What is the recommended grill temperature for the halibut?
Preheat your grill to medium-high heat, approximately 375-400°F (190-200°C).
How long should the halibut be grilled on each side?
Cook the halibut for about 4-6 minutes on each side.
What happens if the halibut is overcooked?
Overcooking halibut can lead to a rubbery texture, so it is important to monitor it closely.
How can I tell when the fish is perfectly cooked?
The fish is done when it flakes easily with a fork, is just opaque in the center, and still appears slightly moist.
Should I use skin-on or skinless halibut?
You can use either; however, if using skinless fillets, it is recommended to place the fish on greased aluminum foil.
What type of tomatoes should be used for the salsa?
The recipe calls for one medium tomato that has been cored, seeded, and diced.
How should the basil leaves be prepared?
The basil should be sliced into ribbons, also known as a chiffonade preparation.
What kind of vinegar is required for the salsa dressing?
The recipe uses balsamic vinegar to add flavor to the salsa.
How much garlic is needed for the recipe?
One garlic clove, either minced or pressed, is used in the salsa.
What type of oil is used in the salsa?
Extra virgin olive oil is used as the base for the salsa dressing.
Do I need to season the halibut before grilling?
Yes, season the flesh side (or both sides if skinless) with salt and pepper before placing it on the grill.
What are some serving suggestions for this dish?
Serve the grilled halibut with crusty bread or over a bed of fresh greens.
Is this recipe considered healthy?
Yes, it is described as ideal for those mindful of healthy eating and is tagged as low-carb.
How many ingredients are in this recipe?
There are 9 ingredients total, including seasonings.
What kind of salt is recommended?
Kosher salt is used for the salsa, with additional salt to taste for the fish.
Can I make the salsa in advance?
The instructions suggest setting the salsa aside while the fish prepares to allow the flavors to meld.
Is this recipe suitable for a quick lunch?
Yes, it is described as perfect for a quick lunch or a light snack.
What is the texture of the halibut after cooking?
When cooked correctly, it should be tender and moist rather than rubbery.
What should I do if my halibut fillets are skinless?
Place them on a piece of aluminum foil brushed with cooking spray to prevent sticking and hold the fillet flat.
How many basil leaves equal 0.5 ounces?
Approximately 5 large basil leaves equal the 0.5 ounces required.
Should the salsa be stirred before serving?
Yes, give the salsa a quick stir before drizzling it over the fish to ensure the flavors are well distributed.
What categories does this recipe fall into?
It is categorized as a light meal, seafood dish, and healthy grilled fish option.
Is the salsa cooked or raw?
The salsa is fresh and raw, featuring vibrant tomatoes and fragrant basil.
Does the recipe use ground black pepper?
Yes, ground black pepper is used in both the salsa and for seasoning the fish.
Should I remove the skin before or after grilling?
If using skin-on halibut, grill it skin-side down and remove the flesh from the skin after cooking.
What is the primary flavor profile of this dish?
The dish is fresh and light, highlighting summer flavors of tomato, basil, and balsamic.
Is a non-reactive bowl necessary for the salsa?
Yes, a non-reactive bowl is recommended when working with acidic ingredients like balsamic vinegar.
Can this recipe be scaled up for more servings?
Yes, you can easily double or triple the ingredients to accommodate more people.