Yummy Halibut

Annie Sakamoto sent this halibut recipe and photo to me...it looks awesome! The recipe would make four 4 block servings of halibut so you may need to scale down your portion sizes to allow for fewer blocks. It is a little high in fat due to the olive oil rub and sauce, but that fat content is spread throughout all the portions, so it may balance out in the end.
Halibut- 4 blocks
4 six oz halibut filets (4 blocks protein each)
In a small bowl whisk together :
2 TBL extra virgin olive oil (4 blocks fat)
1 TBL finely chopped fresh Italian parsley (negligible on all markers)
1 tsp grated lemon zest (negligible on all markers)
1/4 tsp kosher salt
1/4 tsp cracked pepper
Rub halibut filets with paste on all sides, wrap and refrigerate until ready to grill.

Sauce:
2 TBL extra virgin olive oil (4 blocks fat)
2 TBL fresh lemon juice (negligible on all markers)
2 TBL finely chopped oil packed sun dried tomatoes (need to see the label for blocks)
2 TBL capers
1 TBL fresh Italian parsley finely chopped
1/4 tsp crushed red pepper flakes
1/4 tsp kosher salt.
Grill filets over direct high heat until opaque at center (about 8-10 minutes). Pour sauce on top and serve with side of your choice!
Thanks for the recipe Annie!