Halibut really is a Holy Fish. I dusted it with pimentón, brown sugar, allspice, and galangal. Then set it aside to barbecue the salad. This might seem an odd one but I love avocadoes on the grill. Just choose firm ones and grill them off. Then I finish parboiled potatoes and some onions on the grill and tossed them with pesto and the avocadoes. It was just fantastic.
We drank an off-dry Riesling from Columbia Winery. It could has used a bit more acid to cut through all the fat of the fish and the salad.
