Grilled Halibut with Roasted Red Pepper Sauce

5.0
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1 Review

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.

By
Kelsey Jane Youngman
Photo of Kelsey 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
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Roasted Red SAuce with Grilled Halibut and Summer Squash
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

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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Ingredients

  • 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

Directions

  1. 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

Originally appeared: August 2022

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