Grilled Halibut with red pepper aïoli (Barbecue and Grilling)

 

                A halibut fillet makes a stunning presentation. Remember to grill for 10 minutes per inch (2.5 cm) of thickness, turning only once.

Serves 6

• 2 lb (1 kg) skinless halibut fillet
• Olive oil
• Salt and ground black pepper
• 2 lemons, cut into wedges
• Chopped fresh Italian parsley

Red pepper Aïoli

• 2 cloves garlic, minced
• 1 roasted red bell pepper
• 1½ cups mayonnaise
• 2 tablespoons freshly squeezed lemon juice

1. Prepare the aïoli : In food processor or blender, purée garlic, roasted pepper and mayonnaise ; transfer to a bowl and stir in lemon juice to taste ; cover and refrigerate until ready to use.
2. Prepare a hot fire in your grill.
3. Rinse fish and pat dry with paper towels ; lightly brush fish with olive oil and season to taste with salt and pepper.
4. Place fish flesh side down on the grill ; grill for 10 minutes per inch (2.5 cm) of thickness, turning once, until fish is opaque and flakes easily with a fork.
5. Place fish on a platter and surround with lemon wedges ; spoon aïoli down the center of the fillet, then sprinkle with parsley.

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