Halibut has a delicate fish flavor that can be further enhanced with fresh bell pepper butter. You can use canned peppers if you like. Serve the fish with grilled polenta.
100 g [3,5 oz] butter
3 tablespoons chopped red pepper
1 teaspoon of chili powder
1/4 teaspoon flaked red pepper
1/4 tsp salt
4 slices of halibut, each at 180-250 g [6,5-9 oz]
Freshly ground pepper
Mix all ingredients for the bell pepper butter. Form it into a sausage on plastic foil, wrapp it up and chill. Fire up the grill. Put an oiled grid 10-15 cm [4-6 inches] from the coals after about 20 minutes. Rub the fish with oil and sprinkle with salt and pepper. Place the slices on the oiled grid and leave them there for 10 minutes. Carefully turn them once.
Serve on hot plates and place a slice of bell pepper butter on each slice.