Grilled Halibut Filet Verdurette

A delicious easy recipe made of olive oil, basil and diced tomato that I used to have on my menu on the French Riviera, “Filet de loup de mer grille Verdurette”. You will actually find that Loup de Mer fish is also called Tunisian Sea Bass.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Rest Time: 5 minutes
Serve: 6

Ingredients
6 Halibut steaks filet, 5 oz each with skin
3 medium tomatoes, seeded and diced
1/3 cup of basil leaves, cut into chiffonade
½ cup of extra virgin olive oil + 2 tablespoons
Fleur de sel
Black pepper                                  

Preparation steps:

Core the tomatoes and cut them in quarters. Squeeze the juice and take the seeds out and cut into small diced pieces. Add the basil leaves cut into chiffonade, salt, pepper and olive oil. Let the aroma infuse for an hour at room temperature.

Heat the grill and toss the Halibut steaks with salt, pepper and 2 tablespoons of olive oil.  Grill the fish and brush with verdurette oil during the cooking process. When cooked, serve the verdurette over the Halibut steaks in a large platter and enjoy.