Directions

1. Place the Griddle into the Grill/Griddle Rack, slide it into position 3, and close the oven Door. Press Menu and turn the Select dial to Menu Preset 56 (Bake at 350˚F with 20% Rear Heat, 40% Top Heat, 40% Bottom Heat, and Fan Speed 1). Press START/PAUSE to begin preheating.
2. Place the butter, garlic, and parsley into a blender or food processor and blend them on high speed for 3 minutes to make a bright green garlic flavored butter. Set it aside.
3. Boil 2c of water into a small, covered saucepan. Add 2c of ice and 2c of water to a bowl. Set it aside.
4. Cut an X in the bottom of the tomato and place it in the pot of boiling water, cooking until the skin begins to peel (about 40 to 50 seconds). Transfer the tomato to the bowl of ice water and let it sit for 2 minutes. When it is cool enough to handle, peel the skin and cut the tomato in half, crosswise, and remove and discard the seeds before dicing it into medium-sized pieces.
5. Spray both sides of the halibut with nonstick olive oil cooking spray and season the fish with salt and white pepper, making sure to season both sides. Then, insert the Probe into one of the filets.
6. Once preheated, the oven will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to place your food in the oven. Open the oven Door and place the halibut onto the Griddle. Close the oven Door to begin cooking Menu Preset 56 to an internal Probe temperature of 120˚F.
7. While the halibut is cooking, melt the green garlic flavored butter in a small saucepan, then add the tomatoes to warm.
8. After the halibut reaches 120˚F, the oven will double beep 3 times.
9. Open the oven Door and remove the halibut, leaving the Probe in to monitor carryover cooking to 145˚F. Once that temperature is reached, the oven will beep 3 times and display “END”.
10. Transfer the halibut to serving plates. Then, pour lemon juice, spoon the warm tomatoes and parsley garlic butter, and sprinkle lemon zest over each filet.
11. Serve and enjoy.