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All Fired Up!
by Margaret Howard

The flavor of roasted red peppers complements grilled fish beautifully. Any left? It makes a marvelous dip for crudites. Or, if you prefer, make the Yogurt Mustard Sauce (see recipe below).
Makes 4 servings.


    Red Pepper Mayonnaise
    • 1 cup bottled roasted red peppers, drained
    • 1/3 cup light mayonnaise
    • 2 tbsp Dijon mustard
    • 2 cloves garlic, minced
    • 1 tsp fresh lemon juice
    • Salt and freshly ground pepper
    • 1 cup packed fresh basil leaves, chopped

    • 4 halibut steaks (4 oz each)


1. For mayonnaise: Puree red peppers, mayonnaise, mustard, garlic and lemon juice in a food processor until smooth. Add salt and pepper to taste. Reserve 2 tbsp mayonnaise mixture. Stir remaining mixture with basil; set aside.

2. Preheat grill on medium-high to 400° F. Pat halibut dry with paper towel; spread 2 tbsp mayonnaise mixture on one side of each piece. Place fish, starting with mayonnaise side down, on lightly oiled grill rack. Close lid and grill for 5 to 6 minutes. Turn fish and cook tor 3 to 4 minutes (10 minutes per inch of thickness) or until fish is opaque and flakes easily with a fork.

3. Serve halibut with reserved red pepper mayonnaise.

Grilling Tip: If preferred, grill your own sweet red pepper

Yogurt Mustard Sauce:
Combine 1/3 cup plain yogurt, 2 tbsp light mayonnaise, 2 tsp  Dijon mustard and a pinch of salt and freshly ground pepper. Makes about 1/2 cup sauce. Also a great dip for veggies!

Wine: Try a Cabernet Franc Rose.


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