We’re Cooking: Grilled Halibut with Roasted Beet and Herb Sauce

We are in Vancouver where Gary is in the process of co-producing Words and Pictures. Timing is good as it is also the start of halibut season up here…gorgeous, gorgeous flaky white and sumptuous. We had a delicious dinner featuring this tasty fish, simple grilled fish with a puree of red beets . Here I have featured it, again simply grilled and resting on a bright purple-maroon sauce made with caramelized roasted red beets, fresh thyme and tarragon, lemon and a touch of butter…as everything is better with it.


Grilled Halibut with Roasted Beet and Herb Sauce
2 6 ounce boneless, skinless fillets of halibut
2 red beets, skinned and roughly cut into chunks
Olive oil
Balsamic vinegar
Salt and pepper
1/4 cup white wine
Juice of 1 lemon
6 sprigs of fresh thyme
2 tablespoons of fresh tarragon
1 tablespoon fresh basil
1 tablespoon of unsalted butter
Pinch red pepper flakes
2-3 fresh chives, for garnish

Heat the oven to 400 degrees. Toss the beets in 2 tablespoons of olive oil and 1 tablespoon of balsamic. Toss onto a baking sheet and season generously with salt and pepper. Place in the oven and roast until very tender. Then remove from the oven and place in a blender with the wine, 1/2 of the lemon juice, the tarragon and basil. Blend until smooth.  Add the puree to a small sauce pot over medium low heat. Adjust any seasonings. When the sauce is made to this point rub the halibut with a bit of olive oil and season with salt, pepper and the red pepper flakes. Heat a grill pan to medium heat.  Lay the fish onto the grill pan and grill on one side for 3 minutes then flip and lay 3 sprigs of thyme on each fillet and grill for another 2 minutes or until cooked to your taste. Meanwhile whisk the butter into the sauce. To plate scoop a large spoonful of sauce onto the bottom on a large bowl then lay a piece of fish with the thyme on top and drizzle with the remaining lemon juice. Garnish with fresh snipped chives.

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