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. Source: Unknown- Magazine Posted to FOODWINE Digest 13 Dec 96 From: Rod Grant Date: Sat, 14 Dec 1996 02:11:59 -0500