At the market the other day, I was drawn to glistening, pearly white filets of Alaskan halibut filling two rows of the fish case. I bought a little more than 2 pounds of fish, plenty for dinner and leftovers.
Halibut on the grill is quick and easy. For big flavor, make a Mediterranean paste to smear on top of the fish before grilling. Combine 2 tablespoons of olive oil, 1 tablespoon of minced parsley, the zest of 1 lemon and some ground pepper. Grill some veggies along with the halibut. Include a few red bell peppers, and you’ll have everything you need to make this salad the next day.