Grilled Halibut with Tomato and Caper Sauce
★★★☆☆
Ingredients
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 2 cups finely chopped onions
- 2 cups chopped fennel
- 2 garlic cloves, minced
- 2 (28-ounce) cans Italian plum tomatoes, drained
- Kosher salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1/4 cup chicken stock or low-sodium broth
- 1/4 cup capers, drained and coarsely chopped
- 1 cup coarsely chopped fresh basil, plus small basil leaves for garnish
- 2 Tbsp unsalted butter
- 8 skinless halibut fillets (6-7 ounces each), about 1-inch thick
Instructions
- 1. Heat 1/3 cup olive oil in a large, deep skillet over medium-low heat. Add onions and fennel. Cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute more. \n2. Add tomatoes. Use a fork to break them up. Season with salt and pepper. Cook over low heat, stirring occasionally, until most of the liquid has evaporated, 15-20 minutes.\n3. Add wine, stock, and capers. Cook over low heat for 10 minutes more. Stir in basil and butter. \n4. Preheat grill to medium-high heat. Brush halibut fillets with olive oil. Season generously with salt and pepper. Grill until cooked through, about 4 minutes per side. \n5. Spoon sauce onto a platter. Arrange halibut on top. Garnish with basil leaves. Serve hot or at room temperature.
Wine Pairing: Fruity White