Grilled Halibut with Roasted Red Pepper Sauce
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.
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Recipe Summary
Ingredients
Directions
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