Grilled Halibut with Roasted Red Pepper Sauce
Grilled Halibut with Roasted Red Pepper Sauce
A generous five cloves of garlic give this punchy, 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.
Ingreadient
- 1 (16-ounce) jar roasted red bell peppers, drained
- 5 garlic cloves
- 1 tablespoon sherry vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 4 (6-ounce) skin-on halibut fillets
- Grilled summer squash, fresh parsley leaves, and crusty bread, for serving
Direction
- 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.
- 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.
