- 1 bunch of Seedless green grapes
- 8 skin-on Halibut fillets
- 4 tablespoons Extra-virgin olive oil
- 4 tablespoons Mediterranean-style rub
- 5 tablespoons Cold butter
- 4 thinly sliced Shallots
- 1/2 cup Champagne
- 1 teaspoon chopped fresh Thyme
- 8 Bamboo skewerssoaked in cold water for 1 hour
If you like fish and seafood, chances are you like halibut.
It is a delicious, savory, and easy-to-make fish. It could be grilled, pan-seared, baked, and it could be served with whatever sides you love. The possibilities are endless, and the satisfaction with the taste is guaranteed!
Halibut has a delicate flavor, and overseasoning it might ruin the taste, so going with mild flavors is the best way to enjoy it.
In today’s recipe, we are serving you the fantastic grilled halibut fillets with sweet grilled grapes and a rich and fancy-tasting butter-champagne sauce that you will absolutely love.
by Erik Yeoh @ flickr
Preheat the grill to 400°F.
Lightly brush the halibut fillets with 2 tablespoons of olive oil and season them with the Mediterranean-style rub.
Place the seasoned halibut of the grill flesh side down and allow to cook for 3 to 4 minutes. Turn the fillets to make criss-cross grill marks and grill for another 1 to 2 minutes, then flip the fillets and close the grill lid.
Meanwhile, melt a tablespoon of butter in a sauté pan over medium heat. Add shallots and sweat until soft for about 3 minutes.
Deglaze the pan with champagne and make sure to scrape the brown bits on the bottom of the pan.
Bring the champagne to a boil and maintain it until the liquid is reduced by half. Add the thyme and 4 tablespoons of cold butter and stir the sauce until the butter is fully melted and the sauce has emulsified, then take it off the heat.
Thread grapes on the bamboo skewers.
Grill the skewered grapes for 3 to 4 minutes, turning once.
When the halibut is ready, remove the fillets carefully using a spatula, leaving the skin on the grill.
Place the fish fillets on the serving platter and allow the skins to crisp for 1 to 2 minutes before removing them and slicing them into thin strips.
Pout the butter-champagne sauce over the halibut and garnish the platter with the skewered grapes and crispy skin strips.