Just for the Halibut
I based it on a recipe from Bon Appetit, but didn't really worry about measuring everything, increased the amount to feed the family and used the sauce entirely as marinade rather than brushing it on and spooning reserved sauce on top at serving. It was perfect. Not over done, not dry and flaky, but perfectly grilled, slightly smoky, meaty fish. We devoured it. It helped that there were wild Alaskan halibut steaks on sale.
The marinade was very simple, six cloves of garlic, the zest of one lemon, juice of two lemons, about a half cup of olive oil, a large handful of basil leaves, finely chopped, about a tablespoon of drained capers. I rubbed the fish with a tiny bit of kosher salt and some fresh ground pepper and Rich grilled them over fairly high heat on a well oiled grill for about five minutes per side, they were pretty thick. The kids loved it, we loved it, and it is all gone today.