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Grilled Halibut with Fresh Tomato-Basil Relish

Halibut is the biggest member of the flounder family by far, and can weigh as much as 700 pounds.

We select much smaller, younger halibut for our customers, to ensure maximum tenderness and purity.

Alaskan halibut's firm flesh and subtle flavor make it a perfect match for grilling.

It's best to serve halibut with relatively mild seasonings, relishes and sauces like the one used in today's recipe, lest you overpower its delicate flavor.

Grilled Halibut with Fresh Tomato-Basil Relish
Adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990).

Serves 4

2 large ripe tomatoes, diced (or 3/4 cup canned diced tomatoes)
1/4 cup fresh basil, chopped
1 tablespoon minced red onion
3 tablespoons organic extra virgin olive oil
1 tablespoon organic balsamic vinegar
4 (6 oz) Alaskan halibut fillet portions
3 tablespoon organic extra virgin olive oil OR organic macadamia nut oil
Sea salt and organic ground black pepper to taste
4 tablespoons lemon juice (about 1 lemon)
1 teaspoon minced garlic (or 1 teaspoon organic garlic granules)

  • Place the diced tomato into a mixing bowl with the basil, olive oil, onion, and balsamic vinegar. Mix well and set aside.

  • Rub the fish with oil and season with salt and pepper to taste. Grill the fish over a medium-hot fire for 5‒6 minutes per side, until the flesh is opaque all the way through.

  • Add the lemon juice and garlic to the tomato mixture and mix well. Place the fillet portions on the plates and top with the relish.

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