Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli

Halibut

• 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

Spring garlic aioli

• 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

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Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.

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