Grilled Halibut with Tomato Basil Penne

Serves 2

Grilled Halibut


  • 2 (6 to 7 ounce) halibut fillets

  • Seafood seasoning of salt and pepper, to dust

  • 2 tablespoons finely shredded fresh basil

  • 2 tablespoons Extra virgin olive oil

  • 1 tablespoons balsamic vinegar

Heirloom Tomato and Fresh Basil Penne


  • 2 tablespoons Extra virgin olive oil

  • 1 tablespoon fresh crushed garlic

  • 4 oz fresh tomatoes

  • Sea salt & fresh black pepper, to taste

  • 2 tablespoons fresh basil

  • 5 oz cooked penne pasta

Grilled Halibut


Oil and season the halibut, and grill over a hot fire (or in a grill pan on the stove) until just cooked. Transfer to serving plates, then scatter with the basil and drizzle with the olive oil and balsamic vinegar. Serve with heirloom tomato and fresh basil penne or another favorite side dish.

Heirloom Tomato and Fresh Basil Penne


Heat saucepan over medium heat and add the olive oil. Add the garlic and tomatoes and season with sea salt and pepper to taste. Warm the pasta in a water bath, drain and add to the pan. Toss in the fresh basil and a little more oil. Serve with grilled halibut.

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