Jul 16, 2010

Halibut Fillets with Bombay Tomato SauceRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

3 Reviews

Serves: 4 // Prep time: 30 minutes | Grilling time: 19 to 23 minutes | Special equipment: 12-inch cast-iron skillet

Grocery List

Fresh Produce

  • .25 oz fresh basil (optional)
  • .5 oz fresh ginger
  • 3 garlic cloves
  • 1 yellow onions

Meat / Poultry / Seafood

  • 4 halibut fillets, each 6 to 8 oz and about 1" thick

Oil and Spices

  • .5 tsp freshly ground black pepper
  • .25 tsp ground cayenne pepper
  • 1 tsp ground coriander
  • .75 tsp ground turmeric
  • 1.5 tsp kosher salt
  • 1 tsp paprika
  • .5 cups peanut oil


  • 1 cans diced tomatoes in juice (each 28 oz)
  • 6 fl oz unsweetened coconut milk

Special Equipment

  • 12" cast-iron skillet



  • 3 tablespoons peanut oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 tablespoon minced garlic
  • 2 teaspoons peeled, finely grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cayenne pepper
  • 1 can (28 ounces) diced tomatoes in juice
  • ¾ cup unsweetened coconut milk, stirred
  • ¼ cup peanut oil
  • 1 teaspoon peeled, finely grated fresh ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon turmeric
  • 4 halibut fillets, each 6 to 8 ounces and about 1 inch thick
  • 2 tablespoons torn fresh basil leaves (optional)


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F) on one side and high heat (450° to 550°F) on the other side.

  2. Brush the cooking grates clean. In a 12-inch cast-iron skillet over direct medium heat, warm the oil. Add the onion and cook until it softens and begins to brown, about 5 minutes, stirring often. Add the garlic, ginger, coriander, paprika, turmeric, salt, and cayenne. Mix well and cook for 2 to 3 minutes, stirring often to avoid burning. Add the tomatoes and coconut milk. Taste and adjust the seasoning, if needed. Allow the sauce to simmer for about 5 minutes while you prepare the halibut.

  3. In a small bowl mix the oil, ginger, salt, pepper, and turmeric. Generously brush the halibut on both sides with the oil mixture.

  4. Grill the fillets over direct high heat, with the lid closed, until they release easily from the cooking grate, 4 to 5 minutes, without turning. Using a wide spatula, transfer each fillet to the pan with the sauce so that the grilled side is facing up. Nestle the fillets into the sauce, close the lid, and let the fillets cook over direct medium heat until they just begin to flake when you poke them with the tip of a knife, 3 to 5 minutes.

  5. Remove the skillet from the grill. Scatter basil on top, if desired. Serve warm.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 19, 2013

Tom S

Great Recipe

Wow-this really hit the spot. Great flavor to this one. I spiced it up a bit by adding 6-8 drops of hot chili sauce (Sriracha). I just loved the flavor of this one and it's the best fish recipe I've made. You'll be glad you made this one!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jun 29, 2013

Daniel M


Just tried this recipe. The halibut was incredible and the sauce is extremely versatile. My wife and son are not seafood lovers so I substituted garlic seasoned chicken breasts for their portion. The sauce worked great with both the chicken and halibut. I printed this one and put it in the binder. Definitely a keeper. BTW, my wife did try the halibut and liked it as well. Getting her to eat any seafood is quite an accomplishment.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Aug 23, 2015

Ian C


Delicious. A bit of prep work but worth it!

Type of Griller


Would you recommend this recipe? YES

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Halibut Fillets with Bombay Tomato Sauce