Halibut With Bagna Cauda Citrus Sauce

This kind of sauce it called Bagna Cauda and it is often used almost like a fondue, or warm dip for vegetables, and bread!  All Bagna Cauda have garlic and anchovies, and some traditional ones also have cream in them, and no citrus.... hmmm, so maybe I can't call this bagna cauda sauce, huh? It's kept warm in the middle of the table, and the family (or friends) all dip their veggies in like a fondue pot.  I've got to remember to do this in the Fall, but for now, I think that this makes a fantastic topping for halibut!

Now, about those anchovies.... you know what?  I almost left the word "Anchovy" out, because I know some of you will say "I don't like anchovies".... but hear me, those little things pack a wallop of flavor and seasoning that does not scream 'fish'.... so just give it a try!!! I recommend finding anchovies in a glass jar, that way it is easier to take out the fillets you need and re-seal it. The tins are hard to store once you open, and you almost never need the whole tin.

I would recommend making this sauce while the halibut is baking, or grilling, and serve immediately.  I made it up ahead and I was disappointed in the parsley getting dark, it would have been so much prettier to serve while it was freshly made.

Serves 4
4 halibut fillets, or steaks
3 Tbsp butter
2 Tbsp olive oil
4 anchovy fillets, minced
3-4 garlic cloves, minced
2 Tbsp orange juice
2 Tbsp thinly sliced fresh basil leaves, or parsley
1 teaspoon lemon zest
1 teaspoon orange zest

In a baking dish, add a small amount of olive oil and add your halibut fillets.  Sprinkle with salt and pepper and bake your halibut for about 15 minutes at about 375. We grilled ours in a little foil tray on the barbecue and it took about 15 minutes also.

For the sauce:
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds.

Remove from the heat. Stir in the parsley (or basil), orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

At the last minute, we decided to eat on the deck, so we threw together a last minute table outside.  This picture is kind of messy, but you get the idea! 

P.S. The spicy prawns recipe will be coming soon!

If you like fish, you might also like:
Crispy Lemon Tilapia
Salmon, Spinach & Garbonzos baked in foil