Skip to main content
Bon Appétit

Halibut With Spicy Sausage, Tomatoes, and Rosemary

4.3

(5)

Image may contain Food Dish Meal Plant and Platter
Kamil Bialous

To prepare this dish from Wolf in the Fog in Tofino, Canada, you'll need Nduja, a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

Recipe information

  • Yield

    8 servings

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

Preparation

  1. Step 1

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

    Do Ahead: Packets can be assembled 1 day ahead. Chill.

Nutrition Per Serving

Calories (kcal) 390
Fat (g) 22
Saturated Fat (g) 6
Cholesterol (mg) 80
Carbohydrates (g) 3
Dietary Fiber (g) 0
Total Sugars (g) 1
Protein (g) 43
Sodium (mg) 440
Explore Bon AppétitItalianEuropeanChorizoSausageMeatHalibutFishSeafoodCherry TomatoTomatoVegetableQuickEasyWeeknight MealsMainDairy-FreeNut-FreeGluten-FreeHealthyishGrillingDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Halibut With Spicy Sausage, Tomatoes, and Rosemary?

Leave a Review

Reviews (5)

Back to Top

  • Wow! What a treat! We picked our own cherry tomatoes and rosemary for this recipe and we were blown away by how all the ingredients blended to create such a flavorful yet subtle dish! The only thing we did differently was to flip the packets 1/2 way through cooking, so the flavors would seep into the fish even more. Also, we used Halibut and Sable fish and both were excellent! We paired the dish with a Rombauer Chardonnay as well as a Pine Ridge Chenin Blanc and both brought out different nuances that made this dish fun and exciting! This will become a weekly favorite! Thank you so much Wolf in The Fog Restaurant for the great recipe!

    • Stacy Hughes

    • Wisconsin

    • 8/18/2022

  • Im a huge fan of Bon appetit and their recipes but I think this one was honestly a let down for me. I wanted to try this dish because it seemed simple to make. But it wasn’t really anything memorable. All you taste is the nduja smeared on the fish. Not sure what I did but the Mejia didn’t liquify like the picture.

    • Anonymous

    • Los Angeles

    • 5/30/2020