Grilled Halibut with a Mango-ginger Chutney

4 halibut fillets, ¾ inch (2cm) thick
2 teaspoons grated lemon zest (10ml)
2 teaspoons fresh chervil chopped (10ml)
Kosher salt to taste 15215x234p
Cracked black pepper to taste
1 tablespoon olive oil (15ml)

To Roast Garlic:
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig

Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.

Rinse halibut in cold water and pat dry. Leave the skins on to hold fish together on grill. Season fillets with pepper, salt, lemon zest and chopped chervil. Drizzle fish with olive oil to coat evenly. Place the fillets into the refrigerator until grilling time