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:

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

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.


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