Instructions: Combine lemon juice, oil, rosemary, and salt and pepper to taste; pour over halibut in shallow dish and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. Let stand at room temperature for 15 to 30 minutes before cooking.

For sauce, combine all ingredients adding salt and pepper to taste.

Cook fish on greased grill over medium-hot coals or at medium setting for about 10 minutes per inch of thickness or until opaque, turning once. Spoon sauce over fish.

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