Grilled Fish with Tomato Tarragon Sauce

Grilled Halibut pairs perfectly with the tomato tarragon sauce. Great for summer, quick week-night dinner or a dinner party for friends.


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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 4 oz Halibut fillet - (about 1 inch thick)
  • Salt and pepper - to taste
  • 2 tbsps Shallots - chopped
  • 1 1/2 cups Plum tomatoes - chopped
  • 3 tbsps Dry white wine
  • 1 tbsp Fresh tarragon - chopped
  • 4 cups Spinach - sauté
  • 2 1/2 tbsps Kitchen Basics unsalted vegetable stock
  • 1 clove Garlic - minced
  • 1 ½ lbs Summer squash - ends cut off, cut length wise for the grill
Calories 375
Total Fat 9g
Carbohydrates 34g
Fiber 10g
Protein 37g


  1. Prepare barbecue (medium-high heat).
  2. Brush fish on both sides with olive oil. Sprinkle fish with salt and pepper.
  3. In a skillet, add shallots to 1/2 tablespoon of broth. Cook over high heat 1 minute.
  4. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes.
  5. Add wine and tarragon and boil until compote is thick, about 1 minute.
  6. Remove from heat and season with salt and pepper. Cover with foil and keep warm.
  7. In another skillet wilt the spinach in 2 tablespoons of the broth.
  8. When wilted, add the garlic and cover to keep warm.
  9. Grill fish until just opaque in center, about 4 minutes per side.
  10. Put the summer squash on the grill at the same time as the fish.
  11. Transfer to plates. Spoon the compote alongside fish.