1 cup Drained bottled roasted -red peppers
6 tablespoons Low-fat mayonnaise
2 tablespoons Dijon mustard
2 Garlic cloves — minced
1/2 teaspoon Fresh lemon juice
1 cup Packed fresh basil leaves
4 Skinless halibut pieces – 6 oz each
Pat drained peppers dry. Wash basil well, spin dry and chop.
In a blender puree red peppers, mayonnaise, mustard, garlic, lemon juice, and salt and pepper to taste. Transfer 2 tablespoons mayonnaise mixture to a bowl and reserve.
In another bowl stir together remaining mayonnaise mixture and basil. Prepare grill. Pat halibut dry and spread reserved mayo mixture on one side of each piece.
Grill fish, starting mayo side down, on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled, mayonnaise side down, in a hot well-seasoned ridged grill pan over moderately high heat 4 minutes on one side. Turn fish over and cover pan.
Grill fish 3 to 4 minutes more, or until just cooked through.)
Serve halibut with red pepper basil mayo.