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This is my DH's favorite way to fix halibut. It is not a true barbecue, since the fish is baked, but the flavor is delicious! Another plus, this is very easy to fix. The time to prepare includes marinating time.

Up to 2 lbs. fresh or frozen Halibut Fillets or Steaks 1 bottle creamy Italian salad dressing, any brand 1/4 cup rice vinegar Mix dressing and vinegar. Marinade Fillets in the mix at least 2 hours. Cook on grill approximately 10-15 minutes, flip over and grill until done, until flesh appears solid

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Halibut: Trim the fins and tail of the halibut. Rinse the fish in cold water and dry with kitchen paper. Chermoulata: Place all the ingredients in a food processor and blend briefly to a rough puree. To Cook: Heat a barbecue to a medium heat. Make four to five slits across each side of the halibut.

In a hot sauté pan, add the Szechwan peppercorns and toast until their aroma is released. Remove immediately from the pan and set aside. In another sauté pan over medium-high heat, melt the butter. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, toasted

Method: In a non-stick pan, sear the halibut on both sides. Then place the halibut and the vegetables on the grill and cook for 3-4 minutes on each side. Remove the halibut from the grill and set aside. Place the vegetables in a sauté pan over medium-high heat with the olive oil. Add the
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Barbecued Halibut