Grilled halibut with olive bagna cauda sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To ensure the halibut fillet remains juicy and tender after grilling, it's grilled for just 4 minutes per side, until delicious grill marks appear. Bagna cauda, a sauce made with olives, is a perfect accompaniment. It's quickly prepared using olives sautéed in a mixture of butter and olive oil, sweet tomatoes, and parsley. An essential ingredient in bagna cauda is anchovy paste. It perfectly infuses the sauce with flavor and brings out the other ingredients. The result is a simple yet sophisticated Mediterranean-style dish that takes less than half an hour to prepare.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fish
- 4 skinless halibut fillets, weighing 180g each.
- 1 teaspoon coarse salt
- 2 tsp olive oil
Sauce
- 1/4 cup olive oil
- 55 g butter
- 2 teaspoons anchovy paste
- 2 cloves garlic, crushed and peeled
- 1/3 cup mixed pitted olives, chopped
- 1/4 cup teardrop tomatoes, halved
- 2 tbsp. l. chopped parsley
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Recipes with similar ingredients: halibut, olive, grape tomatoes, Anchovies
Cooking the dish according to the recipe:
- Preheat a grill or grill pan over medium-high heat.
- SauceIn a small skillet, heat the olive oil, butter, anchovy paste, garlic, and olives. Heat over medium heat until the butter melts and the sauce comes to a simmer, about 5 minutes. Remove from heat and stir in the tomatoes and parsley.
- FishSeason the halibut fillets on both sides with salt and drizzle with olive oil. Grill until grill marks appear and the fish is opaque, about 4 minutes per side.
- Transfer the fish to a serving platter and drizzle with bagna cauda sauce.
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