Grilled Halibut with Dijon Dill Sauce

2 (1/2-inch) halibut steaks
Olive oil
1 teaspoon crushed red pepper flakes
2 teaspoons fresh dill, finely chopped
1 lemon, juiced
***Dijon Dill Sauce:***
3/4 cup sour cream or plain yogurt
3 tablespoons fresh dill, finely chopped
2 tablespoons Dijon mustard

Heat coals until hot, or until you can put your hand five inches over them for about 3 to 4 seconds. Place piece of aluminum foil over grill where you're going to cook the halibut and poke several holes through. Rub olive oil on all sides of the halibut and sprinkle with red pepper and dill. Squeeze lemon over fish.

Place halibut on foil and cook for about 3 minutes per side, or until flaky, but not cooked all the way through.

For sauce: Mix ingredients. Serve with the fish, garnished with a sprig of dill.

***Sauce needs some work. It was very bland.  Added some horseradish and that helped some.  Can try playing with the sauce.  Also makes WAY too much sauce for the amount of fish.