Roasted Red Sauce with Grilled Fish and Summer Squash

Directions

1. Process bell peppers, garlic, vinegar, honey, salt, and black pepper in a food processor or blender until smooth, about 45 seconds. Transfer mixture to a bowl, whisk in oil.
2. Measure 1 cup of sauce into a large ziplock plastic bag, add halibut fillets. Seal the bag, turn to coat fillets in the sauce. Let marinate in the refrigerator for 20 minutes. Reserve remaining sauce for serving.
3. Preheat a grill to medium-high (400°,F to 450°,F). Remove the meat from the marinade, scraping off excess. Discard the remaining marinade. Arrange meat on oiled grill grates, grill, covered, until fish flakes easily and is just cooked through, 4 to 5 minutes per side, or chicken is cooked through. Transfer to serving plates or a large platter. Serve alongside grilled summer squash, parsley, crusty bread, and reserved sauce.