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Grilled Halibut with Lemon Herb Splash

From: Chef’s Notes- Pinnacle Grill Restaurant

Ingredients:
9-10oz halibut fillet
Generous sprinkle Hal seasoning salt
¾ fl oz Lemon herb splash (recipe follows)
1 large thyme sprig

Lemon Herb Splash
Splash can be kept refrigerated for up to five days.
Ingredients:
¾ cup extra virgin olive oil
¼ cup fresh lemon juice
1 ½ tbsp fresh lemon zest, finely minced
1 tbsp fresh lemon verbena, very finely minced
2 tbsp very thinly sliced chives
2 tbsp fresh minced parsley
¼ cup red bell pepper, diced 1/16�-brunoise
¼ tsp crushed red pepper flakes
2 tsp fresh minced garlic
2 tbsp shallots, minced 1/8-brunoise
½ tsp kosher salt

Preparation:
Whisk all ingredients together thoroughly.

Note- the halibut can also be served with the Kaibi sauce- same presentation.