Sustainably sourced halibut is a terrific choice on the grill. It is a lightly flavored fish with a meaty texture. Both of which work well with the bold fried garlic, hot dried peppers and sweet bright cherry tomatoes.
- 6 (7 to 8 oz) skinless halibut filets
- 6 tablespoon extra-virgin olive oil
- 4 clove garlic, peeled and thinly sliced
- 3 dried pequin peppers, or similar hor red chili pepper
- 3 tablespoon italian parsley, roughly chopped
- 24 cherry or grape tomatoes, halved
- kosher salt, to taste
Lightly brush cleaned grill grates with oil, and prepare for medium-high indirect heat. Sprinkle fish on both sides with coarse salt and pepper. Place fish directly on grates. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile; stir 15 seconds. Immediately pour garlic-chile oil over fish. Sprinkle with chopped parsley, more salt to taste and tomatoes. Serve immediately.