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Grilled Fish with Tomato Tarragon Sauce

Grilled Fish with Tomato Tarragon Sauce

Grilled Halibut pairs perfectly with the tomato tarragon sauce. Great for summer, quick week-night dinner or a dinner party for friends.
Yield Total Time (mins)
1 25 minutes



  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 4 oz Halibut fillet - (about 1 inch thick)
  • Salt and pepper - to taste
  • 2 tbsps Shallots - chopped
  • 1 1/2 cups Plum tomatoes - chopped
  • 3 tbsps Dry white wine
  • 1 tbsp Fresh tarragon - chopped
  • 4 cups Spinach - sauté
  • 2 1/2 tbsps Kitchen Basics unsalted vegetable stock
  • 1 clove Garlic - minced
  • 1 ½ lbs cut length wise for the grill













  1. Prepare barbecue (medium-high heat).
  2. Brush fish on both sides with olive oil. Sprinkle fish with salt and pepper.
  3. In a skillet, add shallots to 1/2 tablespoon of broth. Cook over high heat 1 minute.
  4. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes.
  5. Add wine and tarragon and boil until compote is thick, about 1 minute.
  6. Remove from heat and season with salt and pepper. Cover with foil and keep warm.
  7. In another skillet wilt the spinach in 2 tablespoons of the broth.
  8. When wilted, add the garlic and cover to keep warm.
  9. Grill fish until just opaque in center, about 4 minutes per side.
  10. Put the summer squash on the grill at the same time as the fish.
  11. Transfer to plates. Spoon the compote alongside fish.

Zone Products In This Recipe:

Dr. Sears’ Zone Extra Virgin Olive Oil - 16.9 fl oz bottle

Rated 4.9 out of 5 stars
32 Reviews


$20.66 Advantage price

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