Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli (Entrée)

Recipe created by Cindy Pawlcyn

Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.

Servings: Serves 6

Ingredients:

Halibut:
•9 baby (cocktail) artichokes
•12 new potatoes
•Juice of 2 lemons
•6 (6-ounce) halibut fillets
•Sea salt and freshly ground pepper
•6 medium or 3 large hoja santa leaves , blanched, tough stems removed
•3 Tbsp. olive oil , plus more for grilling
•1 large or 2 small leeks , sliced lengthwise and quartered
•4 thinly sliced scallions
•Grated zest of 1 lemon
•1/4 cup chopped flat-leaf parsley , loosely packed

Spring garlic aioli:
•1 Tbsp. lemon juice
•1 bulb green garlic , tough outer layer removed
•2 egg yolks
•Salt and freshly ground pepper
•3/4 cup olive oil

Directions:

Note: Hoja santa leaves can be purchased at Latin markets, or substitute chard, fig, or grape leaves.

To make halibut: Bring a large pot of salted water to a boil. Meanwhile, trim bottoms and rip outer leaves off baby artichokes, then slice vertically. Add to boiling water along with new potatoes and juice of 1 lemon. Cook until tender, about 20 minutes. Remove all. When cool, cut potatoes into 1/4-inch-thick slices. Set vegetables aside.

Preheat grill. Season halibut with salt and pepper. Cut hoja santa leaves to make 1-inch- to 2-inch-wide strips. Wrap 1 strip around the center of each fillet, leaving a small amount of halibut exposed at both ends. Brush with olive oil, and grill fillets, turning to get cross-hatch marks (or sauté with olive oil in a heavy skillet). Cooking time depends on thickness of cut: For medium, plan 5 minutes per 1/2 inch of thickness.

While halibut is cooking, heat olive oil in a large sauté pan. Add leeks and scallions. When tender, stir in precooked artichokes and potatoes to heat through; add lemon zest, remaining lemon juice, and parsley. Season with salt and pepper.

To make spring garlic aioli: In a blender, combine lemon juice, garlic, egg yolks, and a pinch of both salt and pepper. Add 1 tablespoon water and blend until smooth. While machine is running, slowly drizzle in oil. Adjust seasoning with salt and pepper if desired.

To serve, arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.

From Oprah.Com