
-
9 baby
(cocktail)
artichokes
-
12 new
potatoes
-
Juice
of
2 lemons
-
6 (6-ounce) halibut
fillets
-
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
-
4 scallions,
thinly sliced
-
Grated zest of 1 lemon
-
1/4 cup(s) chopped
flat-leaf parsley, loosely packed
-
1 tablespoon(s) lemon
juice
-
1 bulb(s) green
garlic, tough outer layer removed
-
2 egg
yolks
-
Salt and freshly ground pepper
-
3/4 cup(s) olive
oil
-
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
leaves.