Halibut Marinade
1 1/2 cloves of garlic
1/4 cup chardonnay wine
1 lb halibut filet (skin removed)
Skin the halibut filet, wash and pat dry. Chop the garlic in mini food prep
(about 10 seconds). Pour the chardonnay into a 3-quart, rectangular glass
baking dish. Add garlic cloves. Place halibut filet in baking dish and cover
with plastic wrap. Place in refrigerator. After about 15 minutes, turn the
fish so the other side is exposed to the marinade.
Summer Roasted Sauce
1/3 cup light mayonnaise
1/4 cup light sour cream
1/4 tsp lemon zest
1/8 tsp fresh lemon thyme, chopped fine
1 tsp fresh basil, chopped fine
1/2 tbsp sundried tomatoes in olive oil
& herbs (no oil from jar)
1/8 tsp Hungarian paprika
1/4 tsp garlic salt
(California Seasoning blend)
1/4 tsp crushed chili peppers
1 medium to large red bell pepper
Preheat grill to 400 degrees. Roast bell pepper on grill turning about every
10 minutes. Should be roasted on all sides.
Once the pepper is roasted, remove seeds and stem, cut in half. Drain the
fluid. Place one-half of the pepper into a 14-cup food processor. Turn on
and let it process for about 1 minute. Add the rest of the sauce ingredients
and turn the food processor on, let it run about 30 seconds.
Place covered sauce in refrigerator.
Olive Oil Mix
1/4 cup olive oil
1/4 tsp salt
1/8 tsp pepper
1/3 tsp fresh lemon thyme, chopped
2 tsp fresh lemon juice
Brush the pan you will use to grill the fish with butter. Remove fish from
refrigerator, and remove from glass pan. Place on cutting board, some garlic
cloves should still cling to fish (if not, scoop some onto it). Drizzle 1/2
tbsp of lemon juice on fish, brush this same side with the olive oil mix.
Place fish in grill pan, (turn fish into pan from the cutting board–oiled
side down). Drizzle 1/2 tbsp lemon juice on what is now the top side and
brush with remaining olive oil mixture.
Assembly 2 Kaiser rolls
lettuce & tomato
Place the grill pan with the fish on the grill. The pan should be horizontal
so you can close the grill. Let the fish grill for about 5 to 7 minutes,
paying attention to to make sure it’s not flaming too much. Turn filet and
grill the other side 5 to 7 minutes. Open fish grill pan and test the middle
of filet with a fork to make sure it’s done (fish should be flaky). If it’s
not flaky, flip to the other side and cook 1 to 2 more minutes. Once fish is
done grilling, place on plate and cover to keep warm with aluminum foil.
Toast Kaiser rolls on grill, on the side that didn’t have the fish (1 to 3
minutes). On the bottom of each roll spread 1/3 of the Summer Roasted Sauce.
Cut filet in half. Place 1/2 on each Kaiser Roll. Top with tomato slices and
lettuce. Place top of bun on lettuce. Serve with french fries if you’d like.
