Makes 4 servings. Difficulty
1 cup basil leaves 1/2 cup fresh oregano 1/4 cup thyme leaves 1/4 cup fresh chives, coarsely chopped 1/4 cup red wine vinegar 1 scant cup of coarsely chopped onions 6 garlic cloves, coarsely chopped 1 jalapeño pepper, coarsely chopped 3/4 teaspoon hot paprika 1/2 teaspoon ground cumin 1/4 teaspoon sugar 1/4 teaspoon turmeric dash of ground celery seed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 Tablespoon canola oil 1-1/2 lb. halibut fillet
Process the basil through canola oil in a food processor until a thick paste forms. Place the halibut fillets in a large zip lock bag. Pour marinade over the fish, seal the bag, and let marinate for 30 minutes.
Meanwhile, prepare the grill.
Remove the fish from the marinade (discarding marinade). Grill the fish for 4-5 minutes per side or until fish flakes easily with a fork. Serve immediately.
This marinade can be made ahead of time and refrigerated for up to 2 months.