For many hosts, December might be the most wonderful time of the year. But if you ask me, there’s no better time to invite guests over than summer. Every year as we spring forward and the flowers in my pots begin to put on a show, I love to take advantage of the extended sunlight, the relaxed pace, and the gorgeous weather to invite friends and family over to linger over a meal on my patio as the sun sets.
In the past, I stuck to my reliable routine: Fill my outdoor bar cart with plenty of sparkling waters and a pitcher cocktail (The Lone Ranger was a hit last year!). As guests would arrive, I’d welcome them with a round of drinks and a summery snack like a Fruit Platter with Maple-Mascarpone Dip. For the main, I’d usually default to crowd-pleasing and make-ahead-friendly line-up of slow cooker Pesto Chicken Sandwiches with Classic Broccoli Salad.
This year, I’m feeling confident and ready to mix things up. So when I came across a recipe that my go-to entertaining spirit guide, Ina Garten, said was one of her favorites for summer parties, I knew I had to try it myself. Who’s ready to go fish?
How to Make Ina’s Grilled Halibut with Tomato and Caper Sauce
When she shared this summer entertaining recipe with our friends at Food & Wine, Ina told them that Grilled Halibut with Tomato and Caper Sauce is one of her signature ace-in-the-holes when hosting folks al fresco. Not only can the sauce be made ahead, so she can be present with her guests, but the grilled fish cooks in a mere 8 minutes while everyone socializes and settles in.
Here’s how to recreate it at home:
- Make the sauce. In a large skillet over medium-low heat, heat extra-virgin olive oil. Add finely chopped onions and chopped fennel and cook, stirring every so often, until softened. Toss in a couple minced garlic cloves and cook for 1 minute more, then pour in two large cans of tomatoes. Break up the tomatoes with a fork, season with kosher salt and black pepper, and cook on low for about 15 to 20 minutes to allow most of the liquid to evaporate. Pour in a glug of dry white wine, some chicken stock, and a generous handful of chopped capers, and cook for 10 minutes more. Stir in chopped fresh basil and a bit of butter. If reserving the sauce for later, allow it to come to about room temperature, then transfer it to an airtight container. Refrigerate for up to 2 days. Reheat over low before serving.
- Grill the fish. Preheat your charcoal or gas grill to high. Brush skinless halibut fillets with olive oil and season with salt and pepper. Grill the fish for 4 minutes on one side, then carefully use heat-safe tongs or a spatula to flip the fish. Cook for about 4 minutes more.
- Assemble the dish. As the fish cooks, spoon the tomato caper sauce along the bottom of a large, deep platter. Top with the fillets and garnish with a shower of fresh basil leaves.
What Makes Ina’s Halibut Recipe Special?
In the past, I’ve felt a bit intimidated by preparing fish for a crowd. But Ina’s recipe makes it almost foolproof—and allows me to focus solely on the fish since it’s possible to have the sauce done a day or two before. That make-ahead-ability of the sauce is the trick that won me over at first sight….and the flavor of that sauce made me swoon at first bite.
It might look like a fairly standard marinara, but the crave-worthy consistency and balanced flavor of the sauce make it luscious enough that I’d enjoy eating it by the spoonful. The canned tomatoes melt down into a sweet-tart, aromatic, and umami-rich jam, and the salty, briny capers and white wine brighten things up beautifully. This was a great reminder that I should be cooking with capers more often—they’re such an affordable way to boost flavor instantly.
I adore the fact that the sauce starts with trusty and budget-friendly canned tomatoes, so I need not wait until tomato season is in full force to make this tomato-caper sauce on repeat. (I bet it would also be incredible slathered on crostini and topped with crumbled goat cheese, or used as a sauce for other proteins like chicken, pork, or steak, too!)
Tips for Making Ina Garten’s Grilled Halibut
While testing out this recipe myself, studying up on all of Ina’s pro tips, and comparing notes with our Test Kitchen pros, I compiled a handful of secrets for success:
- Feel free to pick a different fish. Firm, meaty halibut fillets are one of the best fish to grill since they’re sturdier than many other fish. Pacific halibut is a sustainable choice that’s recommended by Monterey Bay Aquarium’s Seafood Watch. Atlantic halibut, however, is best to avoid at this time because it “poses a strong risk to the environment,” according to the Seafood Watch. Mahi mahi, swordfish, and Pacific cod are excellent alternatives, and as we mentioned, this sauce can be paired with a different protein if you think guests might not be fond of fish.
- Choose your wine wisely. Ina calls for a “dry white wine.” Pinot Grigio/Pinot Gris, Sauvignon Blanc, Pinot Blanc, and unoaked Chardonnay all work well here. Choose a bottle you’ll enjoy drinking—since you only need 2 ounces for the sauce, you’ll have 23 more ounces to pour into glasses and share with guests (and sip yourself, if you like!).
- Go halvsies. As written, this recipe makes enough to feed 8, but the proportions of the sauce are a cinch to cut in half. (For instance, Ina asks for 2 large cans of tomatoes and 2 garlic cloves.) If you’re making this for a family dinner or are hosting a smaller crowd, simply divide all of the ingredients by two.
- Don’t be shy when oiling the grates. Grilling fish is quick, easy, and a surefire way to keep your home from smelling like seafood for days. That said, delicate or flaky types of fish can potentially fall apart when flipping or sneak through the grates if you’re not careful. To reduce the risk of sticking or sacrificing any of your fish to the flames, rub the grill grates generously and preheat the grill well in advance. Ample heat helps the fish release from the grates when it’s done cooking on that side.
- Be careful with the cook time. Since halibut and its peers are so lean, they can err on the dry and/or tough side if overcooked. Our Test Kitchen likes to shoot for an internal temperature of 135° F, keeping in mind that the fish will continue to rise in temperature a bit once removed from the grill, and will get close to the USDA’s recommendation of 145° F. It’s your dinner, though, so you can make the call about when it is done to your liking and food safety preference.
- Keep in mind that there’s no need to rush. This grilled fish recipe is wonderful warm and fresh from the grill, but it can be served at room temperature too, Ina advises.
The Verdict on Ina’s Grilled Halibut
Ina Garten’s Grilled Halibut with Tomato and Caper Sauce looks elegant but is actually so easy. (That’ can be our little secret!) Low in carbs yet high in protein, healthy fats, and fresh flavor, I think this dish will reel in halibut lovers and some diners who are skeptical about fish.
Don’t just take my word for it, though: One fan says in the comments for this recipe: “My husband is not exactly a fish guy, and he was not very enthusiastic about me making this for dinner. But, he was absolutely blown away. We both were. It was what we would call ‘better-than-restaurant-quality.’”
Paired with a salad, a side of bread or potatoes, and the rest of that bottle of wine, I can see using this as one of my go-to entertaining recipes all summer long. And since it features canned tomatoes and fresh basil, one of my year-round options now that I have an indoor herb garden, I might bring back this recipe for the holidays, too (using an indoor grill pan on my stove). The red and green motif would feel so festive!
