Grilled Halibut with Smashed Tomatoes and Garlic Herb Butter

I’m making a lot of fish here because I want to use leftovers for my Thai Coconut Fish Chowder tomorrow night. If this is not your plan, use less fish in this recipe.

• 2 lb halibut, or other white fish such as cod or tilapia loins (mine was 3⁄4” thick)

• 1 T avocado oil

• 4 T butter

• 2 T olive oil

• 1 pint cherry tomatoes

• 4 cloves, garlic, grated, divided

• 3 T chopped mixed herbs (basil, parsley, chives), save some for garnish

• Kosher salt and black pepper

• Flaky salt for garnish

Melt the butter in a small saucepan. Add half the garlic and half the chopped herbs. Warm over low heat until fragrant. Add a pinch of salt and pepper.

Remove fish from the refrigerator. Pat dry with paper towels. Rub both sides of fish with avocado oil, and season both sides with salt and pepper. Prepare the grill. Brush grill grates with avocado oil. Grill fish over medium high heat, about 4 minutes. Rotate a quarter turn to obtain grill marks. Grill another 2 minutes (depending on the thickness of your fish). Turn and grill 3-4 minutes on side two. Carefully brush some of the butter onto the fish (grill will flare up). When fish flakes easily, remove from the grill. Bathe both sides in garlic butter.

While fish grills, add olive oil to a medium sauté pan and heat over medium. Add tomatoes and half the garlic. Cook over medium heat until the tomatoes burst, or use a fork to smash gently. Add about 2 tablespoons of chopped herbs and sprinkle with salt and pepper. Set aside.

Place tomatoes on a platter. Serve fish over tomatoes, brush with extra butter, season with flaky salt, garnish with a sprinkle of chopped herbs.