Halibut with Beefsteak Tomatoes

Carla Hall
Servings: 4
15 to 30 min

A tasty one dish meal!

  • Ingredients
  • step-by-step directions
Halibut with Beefsteak Tomatoes
  • 4 (6-ounce) Halibut fillets (skinless)
  • 2 Beefsteak tomatoes (sliced in half widthwise)
  • 4 tablespoons olive oil (divided, plus more to drizzle)
  • 1 teaspoon saffron threads (divided)
  • 4 tablespoons white wine (divided)
  • 2 cloves garlic (peeled, thinly shaved, divided)
  • 4 sprigs fresh oregano (divided)
  • Kosher salt and freshly ground pepper (to taste)
  • Preheat grill or grill pan to medium-high heat. Cut out four, 12-inch squares of foil, and set aside.
  • On a clean workspace, pat halibut dry with paper towels and season with salt and pepper.
  • In the center of a square of foil, squeeze the juices of 1 tomato half, then chop the halves into wedges and divide evenly amongst the pieces of foil. Drizzle the tomatoes and juice with 1 tablespoon of olive oil, season with salt, and top with garlic, saffron, oregano sprig, and 1 fillet of halibut. Drizzle fillets with olive oil and 1 tablespoon of white wine. Bring the ends of the foil together to form a packet and pinch to seal. Repeat until all packets are completed.
  • Transfer packets to the grill, cover, and allow to cook until the fish is opaque and flakes with a fork, about 5-8 minutes. Remove the packets from the grill and transfer to serving plates.
  • To serve, carefully open packets and gently squeeze tomato wedges over the fish. Serve.
  • Tip: This fish is excellent alongside some grilled corn or rice pilaf!
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