Grilled Halibut With Olive Bagna Cauda Recipes

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.

Steps:

• For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves.
• Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly.
• For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat.
• To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
• Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning.
• Serve the artichokes with the bagna cauda on the side for dipping.

Steps:

• In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon herbed butter over each halibut steak., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes. , Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer or until fish flakes easily with a fork.

Steps:

• Preheat a grill or broiler to very hot.
• Press the pepper into the surface of the fish. Brush the fish with all but one tablespoon of the oil.
• Grill or broil the fish, turning it once, until it is just cooked, 6 to 10 minutes, depending on the thickness of the fish and the heat of the grill or broiler.
• Meanwhile, combine the remaining oil with the olives, lemon juice and garlic. As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.