9 baby (cocktail)
6 (6-ounce) halibut
Sea salt and pepper
6 medium hoja
santa leaves, blanched, tough stems removed
3 tablespoon(s) olive
oil, plus more for grilling
1 large leek,
sliced lengthwise and quartered
Grated zest of 1 lemon
1/4 cup(s) chopped
flat-leaf parsley, loosely packed
1 tablespoon(s) lemon
1 bulb(s) green
garlic, tough outer layer removed
Salt and freshly ground pepper
3/4 cup(s) olive
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.
Note: Hoja santa leaves
can be purchased at Latin markets, or substitute chard, fig, or grape