GRILLED HALIBUT WITH OLIVE BAGNA CAUDA

Grilled Halibut with Olive Bagna Cauda image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons anchovy paste
2 cloves garlic, smashed and peeled
1/3 cup pitted mixed olives, chopped
1/4 cup teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
Four 6-ounce skinless halibut fillets
1 teaspoon kosher salt
2 teaspoons olive oil

Steps:

Preheat a grill or grill pan to medium high.
For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
Transfer the fish to a serving platter and spoon the bagna cauda over the top.