android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Halibut Fillets with Bombay Tomato Sauce

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    19 to 23 min.

People
Serves 4
Prep Time
30 min.
Grilling Time
19 to 23 min.

the Ingredients

20151023095350 Wtg Seafood 22

Sauce

  • peanut oil
  • medium yellow onion, halved and thinly sliced
  • minced garlic
  • peeled, finely grated fresh ginger
  • ground coriander
  • paprika
  • ground turmeric
  • kosher salt
  • ground cayenne pepper
  • can (794 grams) of diced tomatoes in juice
  • 180 milliliters unsweetened coconut milk, stirred
  • 60 milliliters peanut oil
  • peeled, finely grated fresh ginger
  • kosher salt
  • freshly ground black pepper
  • ground turmeric
  • halibut fillets, each 170 to 220 grams and about 2.5 thick
  • torn fresh basil leaves (optional)

Special Equipment

  • 30.5-centimetre cast-iron skillet

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C) on one side and high heat (230°C to 290°C) on the other side.
  • 02 Brush the cooking grates clean. In a 30 centimetre 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 to cook for about 5 minutes, stirring occasionally, while you prepare the halibut.
  • 03 In a small bowl mix the oil, ginger, salt, pepper and turmeric. Generously brush the halibut on both sides with the oil mixture.
  • 04 Grill the fillets over direct high heat, with the lid closed, until they release easily from the cooking grate, 4 to 5 minutes (do not turn). 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, 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.
  • 05 Remove the skillet from the grill. Scatter basil on top, if desired. Serve warm.
Ingredients
Instructions