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Halibut with Spicy Sausage, Tomatoes, and Rosemary

Halibut with Spicy Sausage, Tomatoes, and Rosemary

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This Mediterranean-inspired halibut with spicy sausage, tomatoes and rosemary is a vibrant way to enjoy fresh white fish. By steaming the halibut in foil packets, the delicate flesh remains perfectly moist while absorbing the bold, smoky oils from the nduja or chorizo. The cherry tomatoes soften into a sweet, jammy sauce that balances the heat of the sausage, creating a sophisticated main course with very little effort.

As a diabetes-friendly dish, this recipe is naturally low in carbohydrates and high in lean protein and heart-healthy fats from the olive oil. It is an excellent choice for a light weeknight supper or an easy weekend lunch, requiring minimal clean-up. Serve the fish alongside a portion of steamed green beans or a crisp green salad to keep the meal balanced and refreshing.

Ingredients for Halibut with Spicy Sausage, Tomatoes, and Rosemary

16 cherry and/or Sun Gold tomatoes, divided
6 garlic cloves, smashed, divided
2 sprigs rosemary, divided
230g nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided
1.4kg skinless halibut fillet, cut into 8 pieces, divided
Sal kosher, pimienta recién molida
60ml dry white wine, divided
60ml de aceite de oliva, dividido

How to make Halibut with Spicy Sausage, Tomatoes, and Rosemary

Prepare a grill for medium heat. (Or preheat an oven to 191°C.) 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 centre. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the centre; crimp tightly, pressing out air, to close.

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.

Packets can be assembled 1 day ahead. Chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.