You won't want hot dogs again after trying these grilled halibut rolls! Make your own peppadew herb salsa to top the grilled halibut in a brat bun.

Grilled Halibut Rolls with Peppadew Herb Salsa

Preheat a charcoal or gas grill for direct cooking over medium heat. Prepare Peppadew salsa; set aside. 

For Peppadew Herb Salsa: Combine ¼ cup Gustare Vita olive oil, ½ cup chopped fresh parsley, 2 tablespoons chopped fresh basil, 2 tablespoons chopped green onions, 2 tablespoons chopped pitted Castelvetrano olives, 1 teaspoon Hy-Vee stone-ground Dijon mustard, 1 teaspoon refrigerated minced garlic, and 1/8 teaspoon Hy-Vee salt in a small bowl.

For Rolls: stir together mayonnaise, lemon juice, paprika, salt, and pepper in a small bowl. Reserve about ¼ cup of mixture; cover and refrigerate. Pat fish dry with paper towels; brush with remaining mayonnaise mixture.

Grill halibut on a greased grill screen 6 to 8 minutes, or until fish flakes easily with a fork (145 degrees). Remove from grill; cover with foil and set aside. 

Slice the brat buns from the top, leaving the bottoms connected. Gently open the buns and grill cut-side down about 1 minute, or until toasted. 

Flake halibut into large pieces. Spread grilled buns with reserved mayonnaise mixture. Line with lettuce leaves and fill with flaked halibut. Top with Peppadew Herb Salsa and serve with lemon wedges.