Grilled Halibut with Fried Garlic and Cherry Tomatoes

Sustainably sourced halibut is a terrific choice on the grill. It is a lightly flavored fish with a meaty texture. Both of which work well with the bold fried garlic, hot dried peppers and sweet bright cherry tomatoes.

Grilled Halibut with Fried Garlic and Cherry Tomatoes 

Print This Recipe Total time Yield 6Source inspired by Bon AppetitPublished


  • 6 (7 to 8 oz) skinless halibut filets
  • 6 tablespoon extra-virgin olive oil
  • 4 clove garlic, peeled and thinly sliced
  • 3 dried pequin peppers, or similar hor red chili pepper
  • 3 tablespoon italian parsley, roughly chopped
  • 24 cherry or grape tomatoes, halved
  • kosher salt, to taste


Lightly brush cleaned grill grates with oil, and prepare for medium-high indirect heat. Sprinkle fish on both sides with coarse salt and pepper. Place fish directly on grates. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.

Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile; stir 15 seconds. Immediately pour garlic-chile oil over fish. Sprinkle with chopped parsley, more salt to taste and tomatoes. Serve immediately.