- 1/4 cup fresh lemon juice
- 1 large garlic clove, pressed
- 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick)
- Olive oil
- 1 teaspoon minced lemon peel
- Lemon wedges
Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.