Grilled Halibut with Olive Bagna Cauda
Grilled Halibut with Olive Bagna Cauda
Whip up this warm, buttery olive sauce in minutes to spoon atop grilled halibut fillets. Dovetailing Tip: Cook enough Halibut to have leftovers to use instead of Mahi- Mahi filets in the Fish Tacos on day 5.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 244
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 244
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons anchovies paste
2 cloves garlic, smashed and peeled
1/3 cup pitted mixed olives, chopped
1/4 cup teardrop tomato, halved
2 tablespoons chopped fresh italian parsley
4-6 ounces skinless halibut fillets
1 teaspoon kosher salt
2 teaspoons olive oil
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
