Grilled Halibut with Rosemary and Tomato Basil Sauce
Elevate your dinner table with this Grilled Halibut with Rosemary and Tomato Basil Sauce—an elegant yet simple dish bursting with Mediterranean flair. Juicy halibut fillets are infused with a zesty marinade of fresh rosemary, minced garlic, and lemon zest, then perfectly grilled to flaky perfection. The dish is crowned with a vibrant sauce of caramelized cherry tomatoes, fragrant basil, and balsamic-kissed red onions, creating a delightful balance of fresh and tangy flavors. Ready in just 30 minutes, this healthy and gluten-free recipe is ideal for weeknight dinners or special occasions. Serve with lemon wedges for an extra citrusy kick, and watch as this flavorful masterpiece steals the spotlight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 ounces each) halibut fillets
- 4 tablespoons olive oil
- 2 teaspoons (minced) fresh rosemary
- 2 cloves (minced) garlic
- 2 teaspoons lemon zest
- 2 cups (halved) cherry tomatoes
- 1 cup (chopped) fresh basil leaves
- 1 small (finely diced) red onion
- 1 tablespoon balsamic vinegar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 4 pieces (for serving) lemon wedges
Instructions
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
In a small bowl, combine 2 tablespoons of olive oil, minced rosemary, garlic, lemon zest, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Rub this mixture evenly over both sides of each halibut fillet.
Set the seasoned halibut aside while you prepare the tomato basil sauce.
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes, or until translucent.
Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, occasionally stirring, until the tomatoes begin to soften and release their juices.
Stir in the balsamic vinegar, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and chopped fresh basil. Cook for an additional 1-2 minutes. Remove the sauce from heat and set it aside to cool slightly.
Place the halibut fillets on the preheated grill skin-side down (if skin-on). Grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking times may vary depending on the thickness of the fillets.
Remove the halibut from the grill and let it rest for 2 minutes.
Plate each fillet and spoon the warm tomato basil sauce over the top.
Serve with lemon wedges on the side for a bright finishing touch.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.6 g | ||
| Protein | 250.1 g | 500% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 5320 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
