Denise Denison-Erkeneff (daughter-in-law of the proprietor), California
Serves four
Ingredients 4 halibut fillets, 4 to 6 ounces each, fresh or thawed. Pat dry and
brush lightly with
marinade gently mixed together consisting of: 2 tbsp extra virgin olive oil,
2 fresh cloves of garlic, chopped, salt and pepper to taste.
In large saucepan, on medium heat, place butter, olive oil and anchovies.
Sauté until anchovies have melted. Add shallots, basil, and peppers, cooking
gently and tossing occasionally. When cooked, but firm and still colorful,
add juice of 1/2 orange and lemon zest, reducing the mixture slightly.
On the outdoor grill or stove grill at medium-high heat, place halibut
fillets
cooking each side no more than 4 minutes and carefully placing on grill for
criss-cross grill markings on the fish, both for even cooking and a
beautiful presentation. Remove and place on serving platter, top generously
with the Bagna Cauda and garnish with a basil sprig and lemon slices.
