Kenai River Raven Halibut Bagna Cauda

By Kenai River Raven Lodge, Soldotna

Serves four

4 halibut filets, 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.

Bagna Cauda
10 anchovies, chopped
2 tbsp butter
3 tbsp extra virgin olive oil
2 good-sized shallots, thinly sliced
8 basil leaves, chopped
1/2 red pepper, julienned
1/2 yellow or orange pepper, julienned
1/2 orange
2 tsp lemon zest

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 filets, 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.