To keep the halibut fillet juicy and tender after grilling, it is fried for only 4 minutes on each side, until mouth-watering fry marks from the grill. Great addition to the fish will have a banya cauda sauce of olives. He is cooking fast from olives fried in a mixture of butter and olive oil with adding sweet tomatoes and parsley. Required ingredient banya cauda – anchovy paste. It perfectly saturates the taste. sauce and brighter displays its other components. It turns out simple and at the same time, a gourmet Mediterranean-style dish that готовится не дольше получаса. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
A fish
- 4 halibut fillet without skin weighing 180 g.
- 1 tsp coarse salt
- 2 tsp olive oil
Sauce
- 1/4 Art. olive oil
- 55 gr. butter
- 2 tsp anchovy paste
- 2 garlic cloves, crushed and peeled
- 1/3 Art. mixture of pitted olives chopped
- 1/4 Art. Teardrop-shaped tomatoes cut in half
- 2 tbsp. l chopped parsley
Recipes with similar ingredients: halibut, olives, tomatoes grape, anchovies
Recipe preparation:
- Preheat the grill or frying pan on a moderately strong the fire.
- Sauce: pour olive oil into a small pan, add butter, anchovy paste, garlic and olives. Heat over medium heat until the butter melts and the sauce boils, about 5 minutes. Remove from heat and stir in tomatoes and parsley.
- Fish: sprinkle halibut fillet on both sides with salt and drizzle with olive oil. Grill until marks from gratings until the fish becomes dull, about 4 minutes each side.
- Transfer the fish to a dish and pour the banya cauda sauce.
