Halibut with Spicy Sausage, Tomatoes, and Rosemary

Name: Halibut with Spicy Sausage, Tomatoes, and Rosemary
Ingredients: 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

4.7

(15)

www.epicurious.com

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Servings: 8

Author : Nick Nutting

halibut cherry tomato main

Halibut with Spicy Sausage, Tomatoes, and Rosemary

Ingredients

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16 cherry and/or Sun Gold tomatoes, divided6 garlic cloves, smashed, divided2 sprigs rosemary, divided8 ounces nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided3 pounds skinless halibut fillet, cut into 8 pieces, dividedKosher salt, freshly ground pepper4 tablespoons dry white wine, divided4 tablespoons olive oil, divided

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Instructions

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Step 1

Prepare a grill for medium heat. (Or preheat an oven to 375°F.) 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.

Step 2

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.

Step 3

Packets can be assembled 1 day ahead. Chill.