Ingredients Seafood Fish Halibut Grilled Halibut with Roasted Red Pepper Sauce 5.0 (1) 1 Review A generous five cloves of garlic give this punchy, well-balanced sweet roasted red bell pepper sauce (made using jarred, roasted red peppers) a mildly spicy bite. It's a terrific marinade for mild white fish, infusing fillets with flavor without making them tough. When marinating the fish, be sure to first set aside a generous portion of the marinate, which does double duty here as a sauce for the cooked fish. Serve with crusty bread for sopping up extra sauce, with juicy grilled squash on the side. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Published on July 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Active Time: 15 mins Total Time: 35 mins Servings: 4 Ingredients 1 (16-ounce) jar roasted red bell peppers, drained 5 garlic cloves 1 tablespoon sherry vinegar 2 teaspoons honey 1 teaspoon kosher salt ¼ teaspoon black pepper ½ cup olive oil 4 (6-ounce) skin-on halibut fillets Grilled summer squash, fresh parsley leaves, and crusty bread, for serving Directions Process bell peppers, garlic, vinegar, honey, salt, and black pepper in a food processor or blender until smooth, about 45 seconds. Transfer mixture to a bowl; whisk in oil. Measure 1 cup sauce into a large ziplock plastic bag; add halibut fillets. Seal bag; turn to coat fillets in sauce. Let marinate in refrigerator 20 minutes. Reserve remaining sauce for serving. 2. Preheat a grill to medium-high (400°F to 450°F). Remove halibut from marinade, scraping off excess. Discard remaining marinade. Arrange fillets on oiled grill grates; grill, covered, until fish flakes easily and is just cooked through, 4 to 5 minutes per side. Transfer fillets to serving plates or a large platter. Serve alongside grilled summer squash, parsley, crusty bread, and reserved sauce. Make Ahead Sauce may be stored in an airtight container in refrigerator up to 3 days. Note Alternatively, to broil the fish: Arrange marinated fish fillets, skin side down, on a greased baking sheet. Broil 4 1/2 inches from heat source until fish flakes easily and is just cooked through, 6 to 8 minutes. Suggested Pairing Full-bodied California rosé: Marietta Cellars OVR Old Vine Rosé Rate it Print