b'SERVES 4FOR THE MINTED ZUCCHINI WITH GARLIC:6 tablespoons olive oil 6 medium zucchini, cut in-inch diceTO PREPARE THE MINTED ZUCCHINI WITH GARLIC:6 garlic cloves, thickly slicedHeat the olive oil on medium-high heat in a large saucepan. Add the zucchiniteaspoon saltand saut until browned, approximately 6 to 8 minutes. (Alternatively, heavilyteaspoon peppersalt the zucchini cubes and place them in a strainer over a bowl to expel excess teaspoonredpepperflakes moisture. After approximately 15 minutes, quickly rinse the salt from the 1 tablespoons chopped fresh basilzucchini and pat dry with paper towels.)1 tablespoons chopped freshparsleyAdd the garlic, salt and pepper, red pepper flakes and herbs, and stir well. 1 tablespoons chopped fresh mintReduce the heat to medium and cook for 4 to 5 more minutes, until the garlic 1 cups vegetable stock or starts to brown. chicken stock2 tablespoons butterAdd the stock to the zucchini mixture, stirring well to deglaze the pan and loosen the brown bits on the bottom of the pan. Bring the sauce to a boil, FOR THE HALIBUT: then reduce the heat and simmer until it reaches proper sauce consistency,teaspoon saltapproximately 10 to 12 minutes. Add butter to finish.teaspoon pepper 1 teaspoon onion powder 1 teaspoon garlic powder teaspoon C&H orDomino sugar teaspoon paprika 2 tablespoons extra light olive oil,plus more for brushing onfillets4halibutfillets,45ounceseach1 tablespoon softened butter'