Grilled halibut with olive bagna cauda sauce

Ingredients:

Fish

• 4 skinless halibut fillets, weighing 180g each.
• 1 teaspoon coarse salt
• 2 teaspoons 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

Preparation:

1. Preheat a grill or grill pan over medium-high heat.
2. 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.
3. 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.
4. Transfer the fish to a serving platter and drizzle with bagna cauda sauce.