Grilled Halibut with Lemon Vermouth Sauce
These spices would also be suitable for any firm fleshed white fish.
1½ teaspoons salt
1½ teaspoons freshly ground pepper
1½ teaspoons sugar
1 teaspoon ground chili peppers
2 cloves garlic, minced
4 8 oz. halibut fillets
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest, finely grated
2 tablespoons dry vermouth
1 lemon, thinly sliced
Combine the salt, pepper, sugar, chili, and garlic in a small bowl. Pat dry the fish. Evenly sprinkle rub over the fish and pat it in well. Refrigerate at least 30 minutes or up to 4 hours.
Preheat grill on MEDIUM then adjust heat to MEDIUM-LOW. Use the direct grilling method.
Combine the butter, lemon juice, zest and vermouth in a small bowl.
Lightly oil the flat topper and place the halibut on the topper.
Drizzle with half the butter mixture, close the lid, and grill about 5 minutes. Using a turner, gently turn the fish to the other side.
Drizzle with the remaining butter mixture and grill another 5 minutes, or until the halibut flakes.
Serve immediately, garnished with lemon slices.
For a timesaver, combine all the rub ingredients with the butter and baste the fish as it cooks.