There’s nothing like a fresh grilled fish in the summer. Paired with a flavourful homemade olive sauce, this is sure to be a family favourite.
cup olive oil
Tbsp (½ stick) unsalted butter
tsp anchovy paste
cloves garlic, smashed and peeled
cup pitted mixed olives, chopped
cup teardrop tomatoes, halved
Tbsp chopped fresh Italian parsley
skinless halibut fillets
tsp kosher salt
tsp olive oil
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: Preheat a grill or grill pan to medium high.
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.