Heat olive oil and butter gently in a saucepan. Add the finely chopped garlic, red pepper flakes, basil, and parsley. Juice the lime into this mixture. Stir in wine or vermouth, keeping sauce warm.
Dredge the Halibut through the sauce and throw it on the hot grill. The flames will die down quickly. Baste each side liberally with the sauce as you turn the fish. Do not overcook.
Serve the fish over pasta. The Farfalle-bowties work best. Just double the sauce recipe and you should have plenty of extra sauce to spoon over the fish on a steaming bed of pasta noodles.
Submitted by: Steven Acquafresca
