![Roasted Red SAuce with Grilled Halibut and Summer Squash](https://cdn.statically.io/img/www.foodandwine.com/thmb/2A2qKuqR2Gjmh2NJPGpzbvbb5Ok=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roasted-Red-Sauce-with-Grilled-Halibut-and-Summer-Squash-FT-RECIPE0822-2000-ae8c9ba32bfe4652afa091e0003a29d9.jpg)
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.
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
-
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.
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