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Halibut with Spicy Sausage, Tomatoes, and Rosemary

Halibut with Spicy Sausage, Tomatoes, and Rosemary

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Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.


  • 16 cherry and/or Sun Gold tomatoes, divided
  • 6 garlic cloves, smashed, divided
  • 2 sprigs rosemary, divided
  • 8 ounces nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided
  • 3 pounds skinless halibut fillet, cut into 8 pieces, divided
  • Kosher salt, freshly ground pepper
  • 4 tablespoons dry white wine, divided
  • 4 tablespoons olive oil, divided

Recipe Preparation

  • Prepare a grill for medium heat. (Or preheat an oven to 375°.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.

  • Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14–16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.

  • Do Ahead: Packets can be assembled 1 day ahead. Chill.

Recipe by Nick Nutting, Wolf in the Fog, Tofino

Nutritional Content

Calories (kcal) 390Fat (g) 22Saturated Fat (g) 6Cholesterol (mg) 80Carbohydrates (g) 3Dietary Fiber (g) 0Total Sugars (g) 1Protein (g) 43Sodium (mg) 440Reviews SectionIm a huge fan of Bon appetit and their recipes but I think this one was honestly a let down for me. I wanted to try this dish because it seemed simple to make. But it wasn’t really anything memorable. All you taste is the nduja smeared on the fish. Not sure what I did but the Mejia didn’t liquify like the picture.AnonymousLos Angeles 05/29/20

Watch the video: Matts in the Market, How to Sear Halibut (July 2022).


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