Finally, my roommate Johnny Flowers brought home a fish from one of his all-day trips out in The Bay; well, actually he brought home some fillets ... and this is how we bachelors prepared them in a big and heavy metal pan in the barbecue: Picture two is the fish set up in the pan before we put it in the grill. Picture one is the meal after about twenty minutes with the lid down. Man, was this good Halibut. What you do is slather the bottom of a heavy pan with olive oil; then put in lots of slices of red bell pepper; a few slices of green bell pepper; some pieces of red onion; some whole green onions; some peeled gloves of garlic; and hunks of brown mushrooms; then almost last some quarters of small tomatoes and lastly some sea salt and course black pepper; and you are good to go. Also, slivers of cleaned jalapeno pepper may be added. Be very careful how long you cook it as the heavy pot quickly transmits the heat thoroughly--it only takes a flash for the Halibut to cook (the 20 minutes we had it in there was a little too long); it is fast like shrimp. Enjoy!
