Cooking Time: 55 minutes
Servings: 6
Ingredients:
1 cup virgin olive oil
2 large red chili peppers, chopped
2 cloves garlic, cut into quarters
1 bay leaf
1 twig rosemary
2 lemons
4 tbsp. white vinegar
4 halibut fillets
Intolerances:
Gluten-Free
Egg-Free
Lactose-Free
Directions:

1. In a large container, mix olive oil, chopped red chili, garlic, bay leaf,
   rosemary, lemon juice, and white vinegar.
2. Submerge halibut fillets and toss to combine well.
3. Cover and marinate in the refrigerator for several hours or overnight.
4. Remove anchovies from marinade and pat dry on paper towels for 30
   minutes.
5. Start the Traeger grill, set the temperature to medium, and preheat, lid
   closed for 10 to 15 minutes.
6. Grill the anchovies, skin side down for about 10 minutes, or until the
   flesh of the fish becomes white (thinner cuts and fillets can cook in as
   little time as 6 minutes).
7. Turn once during cooking to avoid having the halibut fall apart.
8. Transfer to a large serving platter, pour a little lemon juice over the
   fish, sprinkle with rosemary and serve.
   Nutrition:
   Calories: 259
   Fat: 4g
   Cholesterol: 133mg
   Carbs: 5g
   Protein: 51g