Grilled Halibut with Tomato and Caper Sauce

This is a simple dish that Ina Garten makes for summer parties. The sauce can be made well in advance, and the fish grilled at the last minute. The recipe is also delicious served at room temperature.

⅓ cup extra-virgin olive oil plus more for brushing

2 cups finely chopped onions

2 cups chopped fennel

2 garlic cloves, minced

Two 28-ounce cans Italian plum tomatoes, drained

Kosher salt and freshly ground pepper

¼ cup dry white wine

¼ cup chicken stock or canned low-sodium broth

¼ cup capers, drained and coarsely chopped

1 cup coarsely chopped basil, plus small leaves for garnish

2 tablespoons unsalted butter

8 skinless halibut fillets (6 to 7 ounces each), about 1 inch thick

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer