A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe. My husband, Ron, never complains when I make it either! —Carolyn Schmeling, Brookfield, Wisconsin
- 1 tablespoon lemon juice
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1-1/2 teaspoons olive oil
- 1/4 teaspoon salt
- Dash pepper
- 2 halibut fillets (6 ounces each)
- 1/4 cup diced seeded tomato
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 tablespoon chopped green onion
- 1-1/2 teaspoons red wine vinegar
- 1/4 teaspoon grated orange peel
- In a large resealable plastic bag, combine the lemon juice, rosemary, oil, salt and pepper; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve with fish. Yield: 2 servings.
Originally published as Halibut with Tomato-Basil Sauce in Cooking for 2 Winter 2008, p53
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Halibut with Basil Tomato Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 23, 2012
"Done this, or something similar, many times (mild 'Taco Sauce') and it's KILLER!"