Home Recipes Grilled Halibut with Roasted Red Pepper Sauce- NYT Food

Grilled Halibut with Roasted Red Pepper Sauce- NYT Food



A generous five cloves of garlic give this punchy, well-balanced 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. 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.

Roasted Red SAuce with Grilled Halibut and Summer Squash
Active Time:
15 mins
Total Time:
35 mins


  • 1 (16-ounce) jar roasted red bell peppers, drained

  • 5 garlic cloves

  • 1 tablespoon sherry vinegar

  • 2 teaspoons honey

  • 1 teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ½ cup olive oil

  • 4 (6-ounce) skin-on halibut fillets

  • Grilled summer squash, fresh parsley leaves, and crusty bread, for serving


  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. 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.


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.


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